Norwegian scallop, Jerusalem artichoke with a trio of truffles
A perfect dish to celebrate the season's finest delicacies with this recipe for scallops and truffles from Jonathan K. Berntsen of restaurant CLOU in Copenhagen.
Keywords
- hotels & travel
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Cooking tools:
- Oven
- Metal tray
- Aluminum foil
- Thermomix
- Blender
- Plastic container
- Refrigerator
- Mandoline
- Round cutter
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Baking sheet
- Measuring spoon
- Spoon
- Kitchen scale
- Whisk
- Serving platter
- Tongs
- Paper towel
- Colander
- Fine-mesh sieve
Ingredients
- 100gbrown Champignon
- 50gblack truffle (Milano sporum)
- 50gneutral veg. oil
- 50gNicoise olive tapenade
- 1tsplemon jus
- Salt
- Roasted black pepper
- 350gJerusalem artichoke
- 3 sheds of soaked gelatine
- 20gcocoa butter
- 2tspcream double
- 4 beautiful scallops
- Almond oil
- Lemon jus
- 16ps. black nicoice olives without stone.
- 2 big Jerusalem artichokes
- 1 Black Tuber Milano Sporum truffle
- 1 small white Alba truffle
- 1 Muscato truffle or fall truffle
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