Beluga caviar, sunchoke & brown butter

Preheat an oven to 180 degrees.

Slice sourdough super thin and use a round-cutter to create 20 circle shaped pieces. If needed use a rolling pin to flatten the discs. Coat the bread with oil and bake in the oven until golden en crisp.

Peel the Jerusalem artichokes and cook in salted water. Drain and allow to steam dry for some minutes. Then blend smooth with the milk and xanthan.

Heat the butter until it starts to colour, turn of the heat and whisk to prevent from burning too far. Transfer to a bowl and allow to cool slightly before adding the zest of a lemon and chives.

Place the sunchoke cream in the bottom of a plate, drizzle the butter mixture around. Than place a big spoonful of caviar in the middle of the sunchoke cream and place the sourdough croutons around.

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