Preheat kitchen stove to 160 °C, fry dishes in it.
For the stilts, mix flour, salt and pepper. Lightly score the skin of the stilts a few times all around, turn them in the flour and spice mixture to the other side.
Fry the stilts well on both sides in the hot frying cream, place in the frying dish. Sauté the Jerusalem artichokes, leeks and garlic cloves in the remaining roasting cream, spread evenly between the stilts.
Extinguish the roast with the wine, boil to half. Add soup and lemon peel, bring to a boil, pour over stilts, steam with lid closed in about forty-five minutes.
Season the potatoes, spread evenly between the stilts, steam for another hour.
For the chips, toast Jerusalem artichoke slices in batches in a small skillet in plenty of hot frying cream until crispy, drain on paper towels, season. Spread evenly over the stew before serving.
Tip: Use salsify instead of Jerusalem artichokes. Prepare them raw (ready to cook, e.g. peel, remove woody parts and dirt) and, so that they keep their color, put them on the spot in cold vinegar-water mixed with a little flour.
Tip: Instead of clarified butter, you can use butter in most cases.