Crab and Jerusalem artichoke
A simple, sweet and delicious dish that impresses just about everyone. Excellent as a starter.
Ingredients
- g Crabmeat (one crab shell's worth, a mix of white and brown)
- g Jerusalem artichokes
- Lemon
- pot of chives, finely chopped
- tsp Capers
- Egg yolks
- tbsp White wine vinegar
- g Butter
- Pepper
- Lemon
- Salt
- Cayenne pepper
- Cress
- Olive oil
Instructions
Wash the Jerusalem artichokes and halve them lengthways. Put them in an ovenproof dish and toss with olive oil, salt and pepper. Roast at 190°C/170°C fan/gas 5 for about 30 minutes, or until tender and golden.
Mix the crabmeat with the finely grated zest of half a lemon, the chives and the capers. Season the mixture to taste with pepper and lemon juice.
Spoon the crab mixture onto the roasted Jerusalem artichokes and serve with a good hollandaise and cress.
Hollandaise
Melt 200g butter in a pan and set aside.
Whisk the egg yolks and white wine vinegar over a bain-marie until light and thick.
Add the melted butter in a thin, steady stream and season to taste with lemon, salt and cayenne.
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