Olive Oil Poached Albacore with Sunchoke Puree and Sweet Potato Chimichurri

The Allison Inn, Chef Jack Strong

Serves 3-4

Ingredients:

Olive Oil Poached Albacore

3 cups olive oil

Peel from 1 lemon      

3 thyme sprigs

Sunchoke Puree

1 lb sunchokes                             

2 cups heavy cream

3 garlic cloves  

Salt, as needed

Sweet Potato Chimichurri

1/2 cup sweet potato, small diced

1 bunch parsley, chopped

1 bunch cilantro, chopped

5 cloves garlic, minced

1 shallot, minced                  

1 oz red wine vinegar

Zest from 1 lemon

1.5c olive oil                                

Method:

Olive Oil Poached Albacore

·       Add olive oil to a heavy bottomed saucepan. Heat to 110 degrees and hold on low heat.

·       Add albacore to oil and poach for 45 minutes. 

·       Pull pan from heat and let oil come to room temperature with albacore resting in oil.

·       Once cooled pull and slice albacore to desired portions.

Sunchoke Puree

·       Add all ingredients to a sauce pot and simmer until sunchokes are fork tender.

·       Add mixture to blender and puree until smooth with a velvety texture.

·       Season with salt as needed

Sweet Potato Chimichurri

·       Chop all ingredients to instructed knife cuts

·       Add all to a mixing bowl

·       Slowly incorporate olive oil and vinegar to dry ingredients

·       Season with salt and pepper as needed