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Lumpfish roe with Jerusalem artichokes in a white sauce

Lumpfish roe with Jerusalem artichokes in a white sauce

  • Lumpfish roe
Time:30 min
Servings:5
Time:30 min
Servings:5

Ingredients

90 g lumpfish roe
400 g Jerusalem artichokes
0,5 onion
0,5 cloves of garlic
60 ml white wine
100 ml double cream
1 packet of watercress

Tip

Enhance the natural umami in lumpfish roe by complementing it with sour, crisp or creamy flavours 

Cooking instructions

Peel and dice the Jerusalem artichokes. Peel and finely chop the onions and garlic. Sauté the onion, garlic and Jerusalem artichokes in a saucepan. Do not allow to brown.
After 2 min., add the white wine and simmer until reduced by a half. Finally, add the cream and cook until it is all creamy, seasoning to taste with salt and pepper.
Arrange the lumpfish roe, Jerusalem artichoke in the white sauce and greenery. 

Tip

Enhance the natural umami in lumpfish roe by complementing it with sour, crisp or creamy flavours 

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