Plaice with Jerusalem artichoke, truffle and caviar

Sometimes it's just nice to enjoy a deliciously decadent dish on any weeknight. As you can see, we succeeded… It was a Wednesday evening and we had a good time. The combination of flavors worked great and I'm happy with how it looks too.

I asked on Instagram if I should post the recipe and the answer was obvious. So here's the recipe, let's get started!

Plaice with Jerusalem artichoke, truffle and caviar

4 from 5 votes
Course: appetizerDifficulty: Average
Portions

2

persons
Preparation time (indication)

1

hour 

15

minutes

Tools:
– Sous vide set
– Plug set
– Squeeze bottle
– Piping bag
– Mandolin and/or truffle grater

Ingredients

  • 2 2 plaice fillets

  • 200 ml 200 White wine

  • 15 gr 15 butter

  • 1 1 shallot, chopped

  • 65 gr 65 creme fraiche

  • 2 2 white grapefruits

  • agar agar

  • 350 gr 350 Jerusalem artichokes

  • 0,5 block 0,5 chicken bouillon

  • 75 gr 75 butter

  • 10 twigs 10 dill (without the tough stalks)

  • 2 twigs 2 dill for decoration

  • 1 splash 1 cooking cream

  • 20 gr 20 caviar (I got Oscietra from Persian Caviar #spon)

  • 1 1 (autumn) truffle

  • 2 leaves 2 gold leaf (2.5×2.5cm is big enough)

Preparation

  • White wine sauce
  • Melt 15gr of butter in a pan and fry the chopped shallot in it.
  • Deglaze with the white wine and reduce by half.
  • Add the crème frache, let the sauce thicken and season with salt and pepper.
  • Strain the sauce, set aside and reheat before using.
  • Jerusalem artichoke cream
  • For the beurre noisette, melt the butter in a pan over medium heat until it starts to turn golden brown. Then stir with a whisk until the butter darkens and starts to smell like hazelnuts. Don't let it burn, keep the butter moving!
  • Remove from the heat and add the dill. Attention, this is going to splash for a while so keep a little distance. Set aside and let cool.
  • Keep the Jerusalem artichoke with the largest diameter aside for later, peel the rest and cut into cubes.
  • Just cover them with water, add half the chicken stock cube and bring to the boil. Let it cook gently for about 20 minutes.
  • Meanwhile, pour the beurre noisette through a sieve with a paper towel in it so that you are left with a clear liquid.
  • Drain the Jerusalem artichoke and put it in the blender.
  • Add a generous dash of beurre noisette and a dash of cooking cream. Turn smooth, the cream is perfect if the blender can just keep it moving. Add butter and cream alternately as needed.
  • Season with salt and pepper, then push through a sieve.
  • Place in a piping bag and set aside.
  • grapefruit gel
  • Juice the grapefruits and strain the juice so that no seeds or membranes remain.
  • Bring to the boil, add the agar agar and let it boil for a few minutes. Use 1gr agar agar per 100ml.
  • Pour onto a plate, let it cool outside the fridge for a while and then set in the fridge for an hour.
  • Push the jelly through a sieve and then put it in a squeeze bottle. Set aside until use.
  • Plaice fillet
  • Trim the plaice and portion them so that there are two equal pieces per person. Choose the thickest pieces, I like them best in this dish.
  • Sprinkle the 'inside' with salt and pepper, then place the pieces on top of each other.
  • Vacuum seal with a dash of olive oil and cook sous vide; 15 minutes at 62°C. Place the (closed) piping bag with Jerusalem artichoke cream in this water as well, so that it stays warm.
  • Garnishes
  • Cut thin slices of Jerusalem artichoke on the mandolin, cut out those slices and place them in ice water. Make sure you have 1 larger slice per person, then you can put the rest on it a bit easier.
  • Pick some pretty sprigs of dill.
  • Shave some slices of truffle (not too thin, then you will hardly taste it) and cut them out in the same size as the Jerusalem artichoke.
  • Open the caviar.
  • layout
  • Pat the plaice dry on kitchen paper and place in the center of your plate.
  • Pipe the Jerusalem artichoke cream on this in a zigzag. You need some volume, especially in the middle, to hold the Jerusalem artichoke and truffle slices.
  • Place the large slice of Jerusalem artichoke on a plate and make a circle with the smaller slices of Jerusalem artichoke and truffle; alternately.
  • Place this on top of the plaice.
  • Place a small dot of grapefruit gel on each slice.
  • Place the caviar (10gr pp) in the middle, if you can, in a quenelle.
  • Divide a few leaves of dill, which stick nicely on the grapefruit gel.
  • Place (carefully!) a leaf of gold leaf on top of the caviar.
  • You serve the sauce at the table.
  • Enjoy your meal!

Was this recipe a success?

tag @haroldkookt on Instagram and use the hashtag #haroldkookt

Do you like this recipe?

follow me @haroldkookt on Pinterest and of course save this recipe.

Did you make this recipe?

Follow us on Facebook

Comments are closed.