Croissant with eel and Jerusalem artichoke

1 serving

60 minutes

The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.

Energy value per serving

• Calories: 958.7
• Proteins: 19.2g
• Fats: 71g
• Carbohydrates: 60.7g

Ingredients

• Croissant: 1 pc
• Cream cheese: 100 g
• Sour cream 20%: 40 g
• Yuzu juice: 7 ml
• Lime zest: 1 g
• Salt: to taste
• Jerusalem artichoke: 100 g
• Lemon zest: 1 g
• Ground black pepper: to taste
• Butter: 15 g
• Unagi sauce: 7 ml
• Tsitsmati: 30 g
• Acne: 5 g
• Furikake seasoning: 1 g

Cooking steps

1. Prepare cream cheese. Whip the cheese, add sour cream, then add yuzu juice, zest, and salt to taste.

   Required ingredients:

   • Cream cheese: 100 g
   • Sour cream 20%: 40 g
   • Yuzu juice: 7 ml
   • Lime zest: 1 g
   • Salt:  to taste

2. Season the Jerusalem artichoke with salt and pepper, add butter. Wrap in foil and bake until done.

   Required ingredients:

   • Jerusalem artichoke: 100 g
   • Ground black pepper:  to taste
   • Butter: 15 g

3. Before serving, cut the croissant in half lengthwise, spread one half with yuzu cream cheese (30 g), and top with sliced sunchoke (40 g).

   Required ingredients:

   • Croissant: 1 piece
   • Cream cheese: 100 g
   • Jerusalem artichoke: 100 g

4. Add unagi sauce, a few slices of eel, tsukemono, and furikake.

   Required ingredients:

   • Unagi sauce: 7 ml
   • Tsitsmati: 30 g
   • Acne: 5 g
   • Furikake seasoning: 1 g

5. Cover with the other half and serve at the table.