Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parcels
Reduction
Hollandaise sauce
How it's done
Parcels
Divide the black salsify into 4 portions, place each on a piece of baking paper and shape into parcels. Twist the ends together and place on a baking tray. Mix the butter and lemon juice, brush the black salsify with the mixture, season with salt.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C.
Reduction
Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
Hollandaise sauce
Add the egg yolks to the reduction, suspend the bowl over a gently simmering bain-marie; the bowl must not touch the water. Beat using the whisk on a mixer until the mixture is light and frothy, then gradually whisk in the butter until the sauce is thick and creamy. Remove the bowl, season.
To serve
Plate up the black salsify, top with the hollandaise sauce, sprinkle with the reserved lemon zest.
| Serve with: | Fried potatoes. |
|---|---|
| Tip: | Peel the black salsify wearing gloves and soak immediately in vinegar and water (500 ml water: 2 tbsp vinegar) to ensure they remain beautifully white. |
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