Jerusalem Artichoke Steak with Porcini Jus, Smoked Hazelnut & Chive Oil

Instructions

1. Step 1: Prepare the chive oil and hazelnuts

    

   Bring a small pot of water to a boil and prepare a bowl of ice water. Wash the chives, blanch them for about 10 seconds, and immediately transfer them to the ice water. Then squeeze them well and pat them thoroughly dry.
   Heat the vegetable oil to about 60 °C. Blend the chives, oil and a pinch of salt until smooth for about 2 minutes, then strain through a very fine sieve or a coffee filter. Refrigerate the oil and chill it quickly until ready to serve.
   Rub a little cooking oil into a pan and toast the hazelnuts for 4 to 5 minutes, until fragrant. Leave to cool, chop roughly, and set aside a few larger pieces for serving.
   Optional: briefly infuse with beechwood smoke, or season later with a very small amount of smoked salt.

2. Step 2: Prepare and parboil the Jerusalem artichokes

    

   Wash and peel the Jerusalem artichokes thoroughly. Cut the larger tubers lengthwise into pieces about 2.5 to 3 cm thick. Use the most evenly shaped pieces as steaks and set the smaller offcuts aside for the jus.
   Gently heat the vegetable stock with thyme, bay leaf, crushed garlic, and peppercorns in a wide pot.
   Place the Jerusalem artichoke steaks in the pan and let them simmer gently for 12 to 18 minutes. They’re ready when a knife slides in easily but the pieces still hold their shape. Carefully lift them out and pat them thoroughly dry. Measure out 350 ml of cooking liquid for the jus.

3. Step 3: Prepare the porcini jus

    

   Pour 250 ml of hot water over the dried porcini mushrooms and leave to soak for 15 minutes. Then remove them, roughly chop them, and strain the soaking water through a fine sieve.
   Slice the mushrooms, and finely dice the shallot and garlic. Heat the oil in a small saucepan. Fry the mushrooms and Jerusalem artichoke trimmings over high heat for 6 to 8 minutes. Add the shallot, garlic, and porcini mushrooms and fry for another 2 minutes.
   Stir in the tomato paste and cook for about 1 minute. Deglaze with Madeira or sherry and reduce until almost completely evaporated.

4. Step 4: Reduce the jus

    

   Add 350 ml Jerusalem artichoke cooking liquid, 150 ml porcini mushroom water and the thyme. Simmer gently uncovered for about 20 minutes. Then pour through a fine sieve into a clean saucepan and continue reducing until about 180 to 200 ml remain.
   Keep warm until ready to serve.

5. Step 5: Fry Jerusalem artichokes in brown butter

    

   Wipe out the pan and add the vegetable oil and butter. Heat over medium heat until the butter smells nutty and golden-brown flecks appear on the bottom of the pan.
   Add the well-dried Jerusalem artichoke steaks and fry the first side for 3 to 4 minutes without moving them constantly.
   Turn over and caramelize the other side for another 2 to 3 minutes. Baste with the brown butter repeatedly as you cook. Finally, season lightly with salt and let the steaks rest for 2 minutes.

6. Step 6: Finish the jus and serve

    

   Gently reheat the porcini jus, then remove it from the heat. Stir in the cold butter a little at a time until the sauce is glossy and slightly thickened. Season with ½ tsp sherry vinegar to start, plus salt and pepper. Add a little more vinegar if needed.
   Pour a little jus onto warmed plates and place the Jerusalem artichoke steaks on top, golden-brown side up. Scatter the smoked hazelnuts over them and add a few drops of chive oil in and around the jus.