Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce
Discover Parisian chef Geoffrey Lengagne's recipe for roasted Jerusalem artichokes, Jerusalem artichoke and Savoy tomme purée, mint sabayon and xo sauce.
This recipe from Geoffrey Lengagne, chef at Restaurant Brion in Paris9e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 6
Preparationtime: 1 h 10
Cookingtime: 1 h 30
Soaking: 12 h
Marinade: 48 h
Ingredientsfor Geoffrey Lengagne 's roasted Jerusalem artichokes
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600 g Jerusalem artichokes
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100 g Savoy tomme cheese
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10 cl liquid cream
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45 g semi-salted butter
For the XO sauce
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2 cloves garlic
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60 g Iberian ham trimmings
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30 g dried shrimps
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30 g dried scallops
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20 g ginger
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4 g cinnamon
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4 g chili pepper
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1 star anise
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50 cl sunflower oil
For the sabayon
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10 cl sherry vinegar
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1 large shallot
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½ bunch mint
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150 g butter
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5 egg yolks
Steps for Geoffrey Lengagne 's roasted Jerusalem artichokes
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Xosauce : 3 days beforehand, soak the dry ingredients in lukewarm water for 12 h, then drain and finely chop. The next day, chop the remaining ingredients finely. Heat the oil to 200°C, then pour over the mixture. Leave to marinate outdoors for 2 days.
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Jerusalem artichoke purée: Peel 250 g Jerusalem artichokes and cook in salted water. Once cooked, blend with a little salted cooking water , liquid cream,semi-salted butter and Savoy tomme.
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Sabayon:
- Heat the sherry vinegar, chopped shallot and half the mint. Leave to infuse for 20 min, then strain.
- Melt the butter.
- Add the egg yolks to the vinegar and cook over a low heat until 60°C, then add the melted butter and remaining chopped mint, season with salt.
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Roasted Jerusalem artichokes: Clean and blanch whole Jerusalem artichokes twice. Leave to cool.Cutin half androast in a hot pan. Finish cooking in the oven at 170°C for 30 to 50 min.
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Arrange the Jerusalem artichoke purée in the bottom of a flat plate. Top with a few roasted Jerusalem artichokes, then drizzle with sabayon. Add 1 spoonful of XO sauce to each piece, with a dash of chopped mint.
Has this recipe inspired you to discover Geoffrey Lengagne's cuisine ? Read the Gault&Millau review of Brion.
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