Ingredients

Jerusalem artichoke’s mash:
200g of sourdough bread
1L milk
200g of Jerusalem artichoke
PM salt
PM minced black truffle
Sauce:
75g of shallots
150g of Jerusalem artichokes with skin (just washed)
1 clove of garlic
250g vegetable stock
100g of milk cooked Jerusalem artichokes
40g of sherry vinegar
20g truffle juice
100g of butter
2g pepper mignonette
Jerusalem artichoke with truffle juice:
500g Jerusalem artichoke (size of ping-pong ball)
200g truffle juice
60g of olive oil
Green mustard condiment:
300g of green mustard leaf
1 tea spoon of Dijon mustard
1 tea spoon of shallot cooked in red wine vinegar
2 coffee spoon of lemon juice
2 coffee spoon of sherry vinegar
50g of olive oil of Casanova
PM salt and pepper
Black truffle condiment:
100g of black truffle
5g of garlic
PM salt/pepper/oil of olive
Crush mortar truffle and garlic then emulsify oil. Season.

Method

Burn the bread until it is black, then put it to infuse into the milk about 30'.
Then pass the milk, add the peeled Jerusalem artichokes let cook it, season with salt.
Once it’s cooked, mix in the thermomix.
PM dry fennel
Cook the Jerusalem artichokes and shallots minced with butter. Deglaze with the sherry vinegar and truffle juice and pour in broth and milk.
Let it cook then pass.
Wash, Peel and scrub Jerusalem artichokes. Put them in vacuum bags with truffle juice and olive oil. Cook at 90 ° c for 1 h 30, reduce the cooking juice.
Wash the mustard Leaves. Put all the elements in the thermomix until obtaining a smooth condiment.
Crush mortar truffle and garlic then emulsify oil. Season.
Peel the Jerusalem artichokes, cut into chips with the mandolin and put them on a film plate. Season with olive oil and salt, put in the microwave 3' at the average power to avoid staining, then put them in incubator 30'.
Put the artichokes at 170 ° C for 1 h. Reduce at 120 ° C for again 15'. Let finish dry in oven then mix and strain.
Mix the bread and let it dry.
Hot: Finish to season the puree with minced truffle. Draw a horizontal tear on the plate. Drop a net reduction of juice of truffle in the middle of the tear.
Warm the Jerusalem artichokes in the pan with a little butter juices, bread in half with bread crumbs and heat them in the oven. Have on the tear Jerusalem artichokes roast, the breaded and reduce juice.
Put a little mustard condiment between elements. Decorate with green mustard leaves, chips of Jerusalem artichokes and skin powder, a little bit of black truffle condiment.
Sauce: Sauté the truffle chopped in oil. Deglaze with truffle juice and sherry vinegar. Add the sauce and season. Grated truffle on top.

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