Salmon Roe on demi-fried Scallops, small carrots and soup of Jerusalem Artichoke

10 servings

Jerusalem Artichoke Soup
500 grammes peeled Jerusalem Artichoke
1 decilitre whipping cream
ca.1 litre light chicken stock
ca. 2 decilitre whole milk

Carrots
30 carrots

Scallops
10 large fresh scallops
10 teaspoonfuls of salmon roe

Procedure
Mix all ingredients for the soup and cover the Jerusalem Artichokes with it.
The artichokes are boiled tender, blended and tasted with salt and freshly grounded white pepper.

Peal and clean the carrots; boil them tender in chicken stock and serve in a deep plate.

The scallops are fried golden on a heated pan with a little oil.
Taste with salt and freshly grounded white pepper. Halve them and serve on top of the carrots with the salmon roe uppermost. The soup surrounding.