Croissant with Eel and Jerusalem Artichoke
Appetizers • Author's
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 5 oz
- 20% Sour Cream 0 oz
- Yuzu Juice 0 fl oz
- Orange zest 0 oz
- Salt to taste
- Jerusalem Artichoke 5 oz
- Citrus Zest Mix 0 oz
- Ground Black Pepper to taste
- Butter 0 oz
- Unagi Sauce 0 fl oz
- Cicmaty 0 oz
- Eel 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!