Jerusalem Artichoke Soup with Crab Toast and Apple Wasabi Puree

Cut the onion into relatively large pieces and sweat in the clarified butter until translucent. Then cut the Jerusalem artichoke into approx. 1 cm cubes. Chop the garlic clove into small pieces. Add both to the onion and sweat lightly until colorless.

Deglaze the resulting mixture with apple juice, pour on the vegetable stock and cook until soft with the lid closed for approx. 20 minutes. Puree the soup while hot and optionally pass it through a sieve.

Then refine the soup by adding cream and season with salt, pepper, nutmeg and lemon juice.

Core the apple and puree with the remaining ingredients in a lightning chopper (moulinette or similar) to a smooth mass and season to taste.

Cut the prawns into small cubes and place in the freezer for 10 minutes before processing.

Already salt the prawns a little and mix briefly but finely in the blitz chopper.

Mix in the cream step by step so that the mixture does not lose its bond. Fold the shrimp and the chopped dill into the mixture and then season with salt and pepper.

Distribute the resulting farce evenly over three slices of toast, smooth it out, cover with the other three slices of toast and press on. Roast the resulting “sandwiches” in clarified butter over medium heat in the pan, turning several times until golden brown.