Jerusalem artichoke tartare with lime dressing, sweet and sour cucumber, Shiso Green mayonnaise, radishes, puffed quinoa and Zorri Cress, De Nierstichting

Ingredients

Jerusalem artichoke tartare

• 2000 g Jerusalem artichoke

Lime dressing

• 25 g lime juice
• 2 limes (zest)
• 1 shallot, finely chopped
• 50 g apple cider vinegar
• 125 g sunflower oil
• 75 g rapeseed oil

Sweet and sour cucumber

• 1 cucumber
• 150 g water
• 100 g white wine
• 50 g white wine vinegar
• 50 g natural vinegar
• 15 g apple cider vinegar
• 50 g granulated sugar
• 1 bay leaf
• 3 black peppercorns
• 5 mustard seeds
• 1 cardamom pod
• 5 fennel seeds
• 3 coriander seeds

Shiso green oil

• 80 g Shiso green
• 85 g curly parsley
• 1000 g sunflower oil

Cashew paste

• 175 g cashew nuts
• 315 g soya milk

Shiso green mayonnaise

• 300 g cashew paste
• 30 g lemon juice
• 30 g mustard
• 45 g white wine vinegar
• 2 g xanthan gum
• 600 g Shiso green oil

Other garnishes

• Puffed quinoa
• Various types of radish
• Zorri cress

Method

Jerusalem artichoke tartare

1. Wash the Jerusalem artichokes thoroughly.
2. Cook in a vacuum bag in a steam oven at 100 °C until al dente.
3. Cool, then freeze for at least 48 hours.
4. Defrost and peel using a potato knife. Keep the peels for stock or fry them crispy.
5. Cut into tartare and drain in a colander for at least 12 hours before use.

Lime dressing

1. Mix all ingredients except the shallot using a hand blender.
2. Add the finely chopped shallot.

Sweet and sour cucumber

1. Crush the spices in a mortar and pestle.
2. Combine all ingredients except the cucumber in a saucepan and bring to the boil.
3. Allow to cool and strain out the spices.
4. Scoop small balls from the cucumber with a melon baller.
5. Pour the cold sweet and sour mixture over the cucumber in a suitable container.
6. Vacuum seal until the cucumber becomes translucent.

Shiso green oil

1. Blend all ingredients for 10 s on speed 10 in a thermoblender.
2. Continue blending for 8 min on speed 2 at 110 °C.
3. Strain through cheesecloth and cool.

Cashew paste

1. Mix the cashew nuts and soya milk.
2. Leave to soak for 24 hours.
3. Blend until a fine paste forms.

Shiso green mayonnaise

1. Combine all ingredients except the oil in a blender.
2. Slowly add the oil in a thin stream while blending until a thick mayonnaise forms.

Garnishes

1. Puffed quinoa: Pop cooked and dried quinoa in neutral oil at 220 °C.
2. Radishes: Cut thin slices using a mandoline; store in ice water.
3. Zorri cress: Pick a few leaves for decoration.

Finishing

1. Mix the Jerusalem artichoke tartare with the lime dressing to taste.
2. Fill a ring mould with tartare and press down gently.
3. Top with the garnishes as desired.

Chef: Gijs Kemmeren