Lobster and Jerusalem artichoke

This is a luxurious starter which is perfect for a big celebration. It is easy to make but rather expensive. If Sweden makes it to the world cup in Brazil this would be just the right starter to kick off the weekend. I am a huge fan of Jerusalem artichoke and here the nutty taste works really well with the lobster and some fresh lemon oil.

                                                                            Photo: Behance.net/Bastarte

Lobster, purée of Jerusalem artichoke (JA), fried JA and dill oil

Start with the lobster. For four persons a small one will do. Boil it or buy it cooked. Use the tail and the claws for the dish.

Purée of Jerusalem artichoke

• 2 potatoes
• 2 Jerusalem artichoke
• 0.2 L cream

Peel and cook the potatoes and artichoke. Mix them with hot cream until you have a nice purée (dependent of the size and the type of potatoes you might not need all cream). Season with salt and pepper.

Fried Jerusalem artichoke

• one Jerusalem artichoke cut into sticks.

Fry the JA in butter until it is crisp.

Lemon oil

• 1 tbsp lemon juice
• 3 tbsp rape oil

Mix and season with salt and pepper.

Plating. Start with the purée. Add lobster, fried JA and lemon oil. Garnish with cress.

Music: Prepared while listening to Soundtrack of our lives

My favorite winter vegetable served with zander

I had a teacher in the high-school called Zander. She was old and reminded me more of the old pike than a quick zander. Zander or pikeperch is a real delicacy and one of the few game fishes that you could fish in the rivers and seas surrounding Berlin. In this dish the fish is accompanied by my favorite winter vegetable, jerusalem artichoke and chanterelle. This is a dish that everyone could prepare. Enjoy!

Fried zander with chanterelle and puree of jerusalem artichoke

• 700 g zander fillet with skin
• 0,5 liter chanterelle
• 100 smoked pork belly
• 2 shallots (finely chopped)
• 300 g jerusalem artichoke
• 200 g potatoes
• 0,1 liter creme fraiche
• 1 l chicken broth

Start with the puree. Peel potatoes and artichokes and cut into pieces. Boil in chicken broth. When the vegetables are done, strain and mix the potatoes and artichokes with the creme fraiche. Flavor with salt and white pepper.

Fry chanterelle, smoked meat and shallots in butter on high heat for 3 min.

Fry the zander on the skin side in butter for 3 min. Flavor with salt and pepper. Turn the fish around and remove the pan from the heat. After two minutes the fish is ready to serve.

Arrange the mushroom mix on a plate. Put the fish on top and serve with the puree on the side. Enjoy!

Music: Listened to Fishes by Cat Empire