Plaice with Jerusalem artichoke, truffle and caviar

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!