{}

Crispy Jerusalem artichoke filled with foie gras

Jerusalem artichoke and foie gras make a wonderful flavour combination, especially if you make sweet and sour Jerusalem artichoke, as this complements the fattiness of the foie gras perfectly.

Makes approximately 30 portions.

component image
component image

Allergens and dietary requirements

  • Sulphite

Ingredients

2
kg
Jerusalem artichoke
500
g
foie gras
8
g
salt
2
g
curing salt
20
g
cognac
200
ml
white wine vinegar
450
ml
mirin
100
g
sugar
25
g
sushi vinegar
as needed
sunflower oil
as needed
salt

Scale recipe

component image