Tomato tartar with roasted chili mayo & Jerusalem artichoke chips

This tartar may be a bit tricky to make, but you won't regret it! Incredibly tasty and a luxurious side dish.

Indkøbsliste

Antal portioner

Ingredients
0.5 dl purløg
0.5 dl skalotteløg
0.5 dl persille
3 spsk oliven olie
salt
Santa Maria Tellicherry Black Pepper
1 stk rød chili - styk
0.5 tsk Santa Maria Garlic Paste
1 spsk æble cider eddike
1 dl mayonnaise
3 stk Jerusalem artiskokker
raps olie
1 æske karse

Divide the tomatoes into four pieces and cut away the seeds (save the seeds for later). Wipe off any excess liquid from the tomatoes and finely chop them. Put in a bowl.
Finely chop chives, shallots and parsley and blend with the tomatoes together with olive oil. Season with salt and black pepper.
Mix and strain the tomato seeds and cook until the liquid thickens. Season with salt and black pepper and allow to cool. Mix with the chopped tomatoes put in the fridge.
Roast the chili in a hot pan. It is done when it has got a lot of colour. Divide and scrape off the seeds. Mix together chili, garlic paste, apple cider vinegar and mayonnaise.
Slice the Jerusalem artichokes really thin, preferably with a mandolin. Put directly in a bowl of cold water, so they do not discolour and strain off before cooking. Heat rapeseed oil in a saucepan or fryer to 130 °C and fry, or cook in an oven at 130 °C mixed with oil and salt, until crisp. Put on a paper to dry.
Add the tomato mixture to the bottom of a plate, top with mayonnaise, artichoke chips and cress.

Paulig Denmark A/S ∙ Ringager 2A ∙ 2605 Brøndby ∙ Telefon: 4396 7900