Amberjack Fish, Roe Deer With Cherry And Jerusalem Artichoke Sauce by Moreno Cedroni

Vacuum pack the salsify with oil and a thyme branch, cook for 45 minutes at 85°C.

Once cooked, cut first in oblique slices, then julienne and marinate in the Thai marinade for 24 hours.

Prepare the sauce by dicing the Jerusalem artichoke into 3cm pieces, then immerse in boiling water for 7 minutes.

In the meantime, prepare a soffritto of garlic and oil and add the drained Jerusalem artichoke along with the salt, pepper and fish broth.

Bring to a boil and then mix in a blender for at least 3 minutes.

Pass the mixture through a sieve.

This should give you about 1 kg of sauce that may be diluted with 30g water for each 100g of sauce.

Toast the black sesame seeds and place them in a container with soy sauce, vinegar and olive oil.
 

Prepare the cherry sauce by cooking all the ingredients together for 5 minutes then acidulate it with the lime juice.

Cut the fish into thin slices, about 20g each, and the roe deer into thin slices about 5g each.

Place three slices of amberjack fish and three slices of roe deer and dress it with the Jerusalem artichoke sauce and a pinch of salt.

Decorate the dish with black sesame seeds, the candied salsify, cherry pieces and cherry sauce.