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Crème Jérusalem

Topinambur Soup with Salmon & Horseradish

This soup gets its name from a etymological stray bullet, who understood Gerusalemme instead of Girasole and transformed the Girasole articiocco into the «Jerusalem artichoke». Topinambur are very popular in Israel today, although Hektor Maille did not come in contact with them during his forays into Jerusalem. The recipe is from the restaurant «Herzog's» in Port-Louis, where it is one of the most popular appetizers. The soup tastes mellow, sweet, almost like cauliflower without the typical Kohl taste. If you like, you can give it a certain spiciness with white pepper. Strongly smoked salmon fits beautifully and the horseradish makes sure that our pores are really open (cook Schemuel Herzog loves horseradish in any form).

Ingredients (for 4 persons)

400 g Topinambur

1 onion, coarsly chopped

4 pods garlic, coarsly chopped

4 dl strong chicken stock (or vegetable stock)

1 dl semi-skimmed cream or milk (or both mixed)

Some white pepper, freshly ground (½ teaspoon or more)

salt

2 tablespoons horseradish, freshly grated

2 tablespoons solid cream (something  like Crème fraîche)

1 tablespoon chives, finely chopped

4 small tranches smoked salmon

Preparation

  1. Peel the Jerusalem artichokes, remove harsh and ugly points, cut into cubes.
  2. Place topinambur, onion and garlic in the cold chicken stock, bring to a boil, reduce heat and simmer half covered for about 20 to 30 minutes until the topinambur are very soft. The cooking time depends on variety and age of the tubers.
  3. Allow to cool slightly, add cream or milk and blend all in blender. (Unlike other vegetables, topinambur can be easily treated with the blender – they are neither getting bitter nor sticky). Stir in pepper.
  4. Just before serving, bring to a boil again carefully. Season with salt.
  5. For the inlay: Mix horseradish, cream and chives to attain a little paste and roll it into the slice of salmon. Poor the «Crème Jérusalem» into plates an place the small salmon-packages in the soup. You can serve the soup with other inlays, there are no limits to imagination (fore some examples see below).
Examination on the soup - Christophe van den Berg.
«Crème Jérusalem» as it is served in «Herzog's» restaurant in Port-Louis. HOIO's menu-test for Episode 16 of «Mission Kaki», December 13, 2010 in Zurich.
«Crème Jérusalem»with sea snails – delicious, but certainly not kosher. Clean, chop into pieces and fry two dozen boiled sea snails (Buccinum undatum or French Bulot) in 1 tablespoon olive oil, press 3 garlic cloves into it, add salt and pepper, the juice of quarter of a lemon, and finally 2 tablespoons finely chopped flat parsley. HOIO's menu-test for Episode 16 of «Mission Kaki», December 5, 2010 in Basel.
«Crème Jérusalem» with caramelized mini-octopus: Clean octopus and cook for about 30 minutes in white wine, ginger, sugar and some soy sauce, so that the little creatures are a bit caramelized and crisp – a particularly decorative inlay. HOIO's menu-test for Episode 16 of «Mission Kaki», December 7, 2010 in Zurich.
«Crème Jérusalem» with hering dumplings: chop 100 gm smoked herring into smaller pieces, put into a grinder together with 2 tablespoons coarsely chopped parsley and ½ teaspoon white pepper, process not too fine. Form four balls from the farce and, before serving, blanche for 5 minutes in unsalted water. The result is a bit salty, but not uninteresting. HOIO's menu-test for Episode 16 of «Mission Kaki», December 11, 2010 in Basel.

More about the travel adventure of Secret Agent Hektor Maille:

After a failed metamorphosis, a hungry Hektor Maille traipsed through the streets of Jerusalem, his head full of fishy thoughts, but ended up with only a couple of chickpeas on his plate. We have therefore requested the restaurant «Herzog's» in Port Louis to put together a small fish menu for us:

And also:

First Publication: 24-12-2010

Modifications: 20-6-2011, 16-11-2011, 19-12-2011