Amber trout, steamed champagne with mashed root of Jerusalem artichoke.

Amber Trout 200 g.
Soviet Champagne 100g.
Salt 3 oz.
White pepper 1 oz.
Butter 10 g.
The root of the Jerusalem artichoke 100 g.
Beans 50 oz.
Goat's milk 30 oz.
Zucchini 30 oz.
Ginger root 5 g.
Lemon 5 gr.
Med 5 g.
Olive oil 10 gr.
Micro greens 1 oz.
Flowers 2 oz.
Tomatoes 4 oz.