When I was making the two previous posts I ended up with some leftovers and decided to try to combine them and it worked way better than expected. Fresh fried chantarells with a creamy puré of Jerusalem artichokes and some bleak roe turned out to be a great combination.
Chantarelles with bleak roe and Jerusalem artichoke cream
Peel the artichokes and the shallots and fry them on medium heat in a pan for a few minutes, add salt, pepper and white wine and bring to a boil. Add water and some cream and let the artichokes simmer until cooked through. Once done remove the liquid and set aside and the blend the artichokes to a smooth puree. If it get´s to thick then thin it with the liquid.
Fry the chanterelles in butter and season with salt and pepper. Serve the artichoke cream with the bleak roe and the chanterelles, when serving add some sliced chives.