700 g parsnips
700 ml whole milk
400 g lumpfish roe
6 large baking potatoes, peeled
500 g peas
1 tray of chilli cress or ordinary cress
2 trays of pea shoots
200 g of bread croutons
Salt and pepper
Cut the parsnips into small pieces and let them simmer in milk in a covered pan for an hour at low heat. Sieve the parsnips, pour the milk into a pan and add the fish roe. Season the milk with salt and pepper to taste and keep it warm.
Cut the potatoes into very thin strips and rinse in plenty of cold water. Salt and place on a gastro tray. Place 3 layers of foil over the tray and bake in the oven for 12 minutes at 120°C. Keep warm.
Arrange the potato spaghetti on a serving dish and pour over the milk from the parsnips. Place the croutons, chilli cress/cress and pea shoots on top. Drizzle with freshly ground black pepper and serve with steamed peas.