Sunchoke Latkes, Smokey Chilies by Michelle Bernstein
Chef Michelle Bernstein of Café La Trova brings Havana to Miami with her contemporary take on Cuban-styled dishes.
Here the chef shares her recipe for sunchoke latkes, smokey chillies, crème fraîche, pomegranates
This dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when it was prepared and served by chef Tomas Kalika of Mishiguene in Buenos Aires.
ingredients
Chef Michelle Bernstein of Café La Trova in Miami shares her step-by-step recipe for sunchoke latkes, smokey chillies, crème fraîche, pomegranates.
Step 01
Rinse the grated sunchokes and potatoes with cold water, drain, place into a kitchen towel or napkin and squeeze out as much water as possible. Place in a clean bowl, mix with the shallots, eggs, flour, baking powder, spices, salt and pepper; mix well to combine.
Heat 1/2 clarified butter and 1/2 oil in a cast iron pan; place about 1/4 cup of latke mix at a time into the pan, press to spread them out until around 1/4-inch thick.
Cook until golden underneath and carefully flip over until golden on the other side. Place each latke on a rack and you can keep them warm in a 180F oven if needed. Taste for salt.
Step 02
Smoky crème fraîche
Combine crème fraîche, ancho powder and salt, and keep cold.
Step 03
Ancho powder
Stem and seed dried ancho chilies. Rip them into smaller pieces and place in a spice grinder. Blend until finely ground. Sift.
Step 04
Pomegranates
Combine all ingredients and place on top of the latkes.
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