Carpaccio of Jerusalem artichoke (topinambour) and black truffle

• Peel the Jerusalem artichokes and place them in a bowl of lemon water (to avoid oxidation).
• Cut the Jerusalem artichokes into thin, regular slices and steam them for 5 min.
• Cool and dry them. Place them on a plate.
• Season with salt, hazelnut oil, fleur de sel and pepper.
• Cut thin slices of fresh black truffle with a truffle razor and place them over the Jerusalem artichoke carpaccio.

Variation : You can also make a carpaccio of scallops, Jerusalem artichokes and black truffle.  To do this, use 8 scallops, which you will cut into thin strips to make carpaccio. Place them on a plate, interspersing them with the slices of Jerusalem artichoke and truffle slices.  Season with a drizzle of olive oil, coarse salt and freshly ground pepper.

For 4 people:

• 5 fairly regular Jerusalem artichokes (topinambours)
• 50 g of fresh black truffle, or 1 small jar of black truffle carpaccio.
• 1/2 lemon
• Fleur de sel
• 1 tsp hazelnut oil
• Extra virgin olive oil
• freshly ground black pepper