Sunchoke Chips
4 medium sunchokes
fine salt to taste
frying oil (we prefer rice bran oil for frying, but any neutral vegetable oil will work)
Thinly slice sunchokes on mandolin 1/16-inch thick. Heat oil to 350 degrees and drop slices into fryer in batches. Fry to golden or until chips are no longer bubbling. Strain onto a paper towel, season with salt. Store in an airtight container for up to two days.
Tuna Tartare
10 ounces yellowfin tuna loin, sushi grade
½ shallot, finely chopped
2 Tablespoons capers, chopped
½ teaspoon prepared horseradish
4 teaspoons lemon juice, freshly squeezed
1 Tablespoon Dijon mustard
¾ teaspoon Worcestershire
1 Tablespoon olive oil
½ teaspoon smoked salt (smoked salt can be purchased, smoked at home or substituted with sea salt)
1/8 teaspoon white pepper
3 egg yolks
Garnish: 2 Tablespoons chives, thinly sliced
Cut tuna into 1/4-inch dice. Combine all other ingredients in a bowl. Add more seasonings to taste. Toss with tuna. Garnish with chives. Serve immediately or chill. Best served within three hours alongside Sunchoke Chips.
Effervescence
1036 N. Rampart St
509-7644
