Jerusalem Artichoke Soup with Quail Egg, Celeriac Remoulade and Cured Wagyu en Croute

Cook time 15 mins + refrigeration
Servings 4
Difficulty Hard

Ingredients

The Soup
1kg Jerusalem Artichokes, washed and Scrubbed
1 onion
1 leek
1L chicken stock
1L cream
1 garlic clove
30g butter
Olive oil
Chestnuts


Celeriac Remoulade
1 celeriac, finely sliced (or Julienne)
Good pinch salt
25ml olive oil
1 tsp seeded mustard
¼ bunch chives


Cured Wagyu
100g Wagyu (or grass fed beef) Porterhouse
Sea Salt
Chives
1 Baguette
1 Sprig Thyme
1 Lime
Capers
Olive Oil

Jerusalem Artichoke Soup with Quail Egg, Celeriac Remoulade and Cured Wagyu en Croute

Method

Slice artichokes quite finely, saute in a pan with olive oil until golden.Add butter, onions, garlic and leek and cook until lightly caramalised.Cover with stock and cream, cook 10-15 mins or until tender.Puree in a food processor until smooth, season to taste.Pan fry chestnuts until roasted, then cool slightly and peel.Sprinkle the Celerciac with salt and leave for 15-20 mins.Rinse under cold water to remove excess salt and pat dry.

In a mixing bowl add olive oil, finely chopped chives and a teaspoon of seeded mustard.
Mix and place aside for Wagyu.

Slice baguette and grill until lightly toasted

Slice Beef into 2cm thick pieces. Cure by sprinkling sea salt, lime zest, sugar and chopped thyme for 20-30 mins in the fridge. Rinse and dice into nice small squares.

Dice capers, add to beef. Dress with Olive Oil, Chives and a pinch of pepper.

Place celeriac in bowl and pour soup around. Serve with crouton, covered with diced beef and a fried quails egg.