Bison Tartare with Jerusalem Artichoke Cream and Anchovy Parsley Bread Crumble

Method

1. Peel and slice the Jerusalem artichoke and potato into thin rings.
2. Blanch the slices in salted boiling water until tender.
3. Meanwhile, prepare the crumble: chop the parsley leaves, crush the bread into pieces, and mix with crushed anchovies and olive oil.
4. Drain the cooked vegetables and blend with salt, pepper, and olive oil to a creamy consistency.
5. Cut the bison meat into strips, then dice into small pieces.
6. Place a spoonful of the cream on a plate.
7. Using a ring mold, arrange the diced bison meat on top of the cream, pressing down gently.
8. Sprinkle the bread crumble over the meat and drizzle with olive oil.
9. Serve immediately.