Chef Jonathan Benno of
Per Se –
New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Roasted sunchoke:
- 7 ounces sunchoke, peeled and cut into uniform pieces
- Canola oil to coat
- Salt and pepper to taste
Sunchoke puree:
- 7 ounces sunchoke, peeled and cut into small pieces
- Pinch of sugar
- Pinch of salt
- 1 Tablespoon butter
- Water to cover
- Scant ½ cup cream
Sunchoke puree:
- 7 ounces sunchoke, peeled and cut into small pieces
- 1 Tablespoon canola oil
- Scant ½ cup skim milk
- Scant ½ cup whole milk
- 3 sheets gelatin
Turbot:
- 1 Mediterranean turbot, butchered on the bone with skin left
on
- Clarified butter
- Osetra Caviar
Method:
For roasted sunchoke:
Preheat oven to 375°F. Toss sunchoke with oil and place in
a roasting pan. Season with salt and pepper and roast until golden
and crisp-tender.
For sunchoke puree:
In a large sauté pan, combine sunchokes, sugar, salt, butter
and water to cover. Cook over medium heat until sunchokes are
tender and liquid has reduced to a glaze consistency. Add cream
and continue to reduce to half the volume. Remove and puree mixture
in a blender. Pass puree through a chinoise and set aside.
For sunchoke broth:
Brown the sunchokes in a Tablespoon of canola oil over medium-high
heat. Remove the contents of the sauce pot, wipe out the pot and
return the sunchokes along with both the skim and whole milk.
Bring the contents to a boil and allow to sit for 20 minutes.
Blend the sunchokes and milk and strain. Dissolve the bloomed
gelatin into the infused liquid and pass through a chinoise.
For turbot:
The turbot should be butchered on the bone with the skin left
on. The portion size should be about 12 ounces by weight.
Preheat oven to 400° F. Roast the turbot in a sauté
pan in clarified butter in the oven. When cooked just before through,
remove from the oven and allow turbot to sit for 3-5 minutes.
Remove the turbot from the bone and slice into four equal portions.
To serve:
Spoon sunchoke puree in the center of 4 plates, and place the
portions of turbot on top of the puree. Spoon roasted sunchoke
around turbot. Using a caviar spoon, shape a small quenelle of
caviar on top of the fish. Foam the sunchoke broth with a coffee
frothier and place the foam around the fish covering the base
of the plate.
Wine pairing:
A Gruner Veltliner such as the Loimer, Spiegel: Alte Reben, Gruner
Veltliner, Kamptal 1999
