Croissant with Eel and Jerusalem Artichoke
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
1
Description
The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream made from cream cheese, sour cream, and yuzu juice. A light citrus note refreshes the entire composition without overpowering the flavors of the main ingredients. Recipe by Chef John Smith from the American Bistro.
Ingredients
- Croissant - 1 piece
- Semi-soft cream cheese - 3.5 oz
- 20% Sour Cream - 1.4 oz
- Yuzu Juice - 0 fl oz
- Orange zest - 0 oz
- Salt - to taste
- Jerusalem Artichoke - 3.5 oz
- Citrus Zest Mix - 0 oz
- Ground Black Pepper - to taste
- Butter - 0.5 oz
- Unagi Sauce - 0 fl oz
- Cicmaty - 1.1 oz
- Eel - 0.2 oz
- Furikake seasoning - ½ g
Step by Step guide
Step 1
Prepare the cream cheese. Whip the cheese, then add sour cream, followed by yuzu juice, zest, and salt to taste.
Step 2
Season the Jerusalem artichoke with salt and pepper, then add butter. Wrap it in foil and bake until cooked through.
Step 3
Before serving, slice the croissant in half lengthwise, spread one half with 30g of yuzu cream cheese, and top it with 40g of sliced sunchoke.
Step 4
Add unagi sauce, a few slices of eel, cherry tomatoes, and furikake.
Step 5
Cover with the other half and serve at the table.
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