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Baked potato with Jerusalem artichoke and caviar

Baked potato with raw Jerusalem artichoke threads, argan oil, caviar, and persinette cress.

This recipe is by Frank Fol, Vegetable Chef®. He is internationally known as the man who elevates cooking with vegetables and fruit to the highest level. His mission is to convince people of the flavors and power of vegetables and fruit. This recipe serves 4 people.

Ingredients

4Fresh cheese
160gcaviar
4waxy potato
2units.itemsJerusalem artichoke
Black pepper
argan oil
Coarse sea salt
tray of Persinette cress

Preparation

  1. Wash the potatoes. Place them outside on a fire (or in an oven) so they can slowly bake without being stuck in the flames and burning. This can take up to 45 minutes.
  2. Pierce with a needle or knife to check if they are done. Then cut the potatoes in half, scoop them out, and put them in a bowl.
  3. Mash a bit with a fork and spoon and add the fresh cheese and a generous splash of argan oil.
  4. Season with sea salt and black pepper and mix well. Fill the potato halves with this mixture (reheat before serving).
  5. Peel the Jerusalem artichoke. Cut into paper-thin slices and then chop finely into threads. Mix this with a few drops of argan oil and place a bundle on each potato half.
  6. Place 2 warm potato halves on each plate and top with a spoonful of caviar.
  7. Grind some black pepper over the dish and finish with a few sprigs of Persinette cress.