Tarama with fried Jerusalem artichoke skins
Gareth Stewart, chef at Advieh at Auckland's Interncontinental Hotel, shares this rich and indulgent recipe.
Gareth StewartChef
- prepare
- cook
- 4-6 servings
- Moderate
Caption:Tarama, fried Jerusalem artichoke skins, black lime - a recipe by chef Gareth Stewart of Advieh at the Intercontinental, Auckland.Photo credit:Gareth Stewart
You'll need to start this recipe in advance to allow the artichoke skins to dry out. But it's worth the wait!
Ingredients
- For the tarama: 50g grated onion
- For the tarama: 10g garlic
- For the tarama: 100g smoked roe
- For the tarama: 100g ciabatta bread, soaked in milk to soften
- For the tarama: 30g lemon juice
- For the tarama: 350g grapeseed oil
- For the tarama: 1 pinch cayenne pepper
- Salt and pepper
- For the crispy Jerusalem artichoke skins: 1kg medium size Jerusalem artichokes
- For the crispy Jerusalem artichoke skins: 2 Tbsp extra virgin olive oil
- To serve: chopped chives chopped chives, smoked paprika and a drizzle of extra virgin olive oil,
- For the crispy Jerusalem artichoke skins: 1 litre neutral-tasting oil
Instructions
- Make the tarama first. Soak the ciabatta in enough milk to make it soggy. Squeeze out the residual milk.
- Using a blender or food processor, blend the onion, garlic, roe and bread until smooth. Keep the machine running and slowly drizzle in the oil (don't rush this process or the tarama will split).
- Adjust the seasoning to taste with lemon juice, salt and pepper. Set aside.
- To make the crispy Jerusalem artichoke skins, start by heating the oven to 180C.Rinse the artichokes in water to remove any dirt, then lay them on a wire rack set over an oven tray. Season with salt and pepper and roast for 15-20 minutes, until tender. Allow to cool.
- Turn the oven to around 40C.
- Cut the artichokes in half and scoop out the flesh (keep this to make a salad another day).
Lay the skins back on the tray and rack and allow the skins to dehydrate in the oven for 5-6 hours. - When ready to serve, pour the 1 litre of oil into a medium pot. Heat to 170C (use a thermometer).
- Carefully place the skins in the oil to deep fry for around 2-3 minutes or until golden.
- Season the artichoke skins with flaky salt.
Sprinkle the tarama with chopped chives, smoked paprika and a drizzle of extra virgin olive oil, then serve with the artichoke skins.
