Carpaccio of Danish lobster served with boiled Jerusalem artichokes

Ingredients for Carpaccio of Danish lobster served with boiled Jerusalem artichokes

Instructions for Carpaccio of Danish lobster served with boiled Jerusalem artichokes

To prepare the Carpaccio of Danish lobster served with boiled Jerusalem artichokes recipe, please follow these instructions:

Hummeren blanched 10-15 sec. in the game of boiling salted water, then into cold water. The flesh can now be taken out of the shell while it is "raw". Tail meat rolled tight in kitchen movie to a cylinder and freeze. Jerusalem artichokes peeled and cut into thin slices, 1/3 fritteres in hot oil until golden and sprinkled with salt. The remaining artichokes cooked tender in piskefløden that boil into the proper consistency, and season with lemon juice, salt and pepper. Egg whites, cream, flour, dill and a pinch of salt, mix to a homogeneous dough that greased out on wax paper for about 6 cm. round slices. To this end be 1 thin slice of meat from claw, and bake in the oven at 200 degrees until it is golden. Hummerskalllerne and herbal remains Brown in a pan and add the oil, put to one side and pulls in 2 hours. Then passes it through a cloth and impurities removed, season with salt and pepper. Snack: Lobster meat from tail is taken out of the freezer, and cut on the slicer in 1 mm. thin slices placed in a circle on a large plate, where they brushed with oil, lemon juice and salt and pepper to taste. Jerusalem artichoke stowage lunes and served in the middle of the plate. "Lobster biscuit" garnish with a piece of lobster shell and dill. Around the edge on the plate be laid servuga caviar and a little olive.