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.
1
Prepare cream cheese. Whip the cheese, add sour cream, then add yuzu juice, zest, and salt to taste.
- Cream cheese: 100 g
- Sour cream 20% fat: 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.
- 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).
- Croissant: 1 piece
- Cream cheese: 100 g
- Jerusalem artichoke: 100 g
4
Add unagi sauce, a few slices of eel, tsukemono, and furikake.
- Unagi (eel) sauce: 7 ml
- Georgian cress (tsitsmati): 30 g
- Eel: 5 g
- Furikake seasoning: 1 g
5
Cover with the other half and serve at the table.
