Truffled Celery Puree

Ingredients

• 500 g Jerusalem artichoke (1 head)
• Salt
• 175 g tuna fillet
• 2 tbsp pistachio kernels
• 75 ml soy cream (or whipped cream)
• 1 tbsp Olive Oil
• 1 tsp truffle oil
• Pepper
• 0.5 bunch Chives
• a pinch fleur de sel

Instructions

1. 1.

   Peel, clean and cut the artichokes into 2 cm cubes. Add a little salt to a pot, cover half with water, bring to a boil covered, then simmer over medium heat for 20 minutes.

2. 2.

   Meanwhile wash, pat dry and finely dice the tuna fillets.

3. 3.

   Grind the pistachio kernels finely.

4. 4.

   Drain the cooked artichokes in a sieve, return them to the pot on the stove and let them steam off briefly.

5. 5.

   Puree the artichokes with an immersion blender or food processor until smooth.

6. 6.

   Stir in soy cream, olive oil and truffle oil; season with salt and pepper.

7. 7.

   Wash the chives, pat dry and cut into very fine ribbons.

8. 8.

   Place the slightly cooled puree onto small plates.

9. 9.

   Top with tuna cubes, sprinkle pistachio powder, chive ribbons and fleur de sel before serving.