for 4 people

Lamb's lettuce oil

1 dl	sunflower oil
20 g	lambs' lettuce

Black salsify

500 g

salsify

1 tsp	Maizena cornflour
½ dl	water
2 ½ dl	single cream
¼ tsp	salt
a little	pepper

Monkfish

	oil for frying
600 g	monkfish fillets
½ tsp	salt

To serve

20 g	lambs' lettuce

How it's done

Lamb's lettuce oil

Warm the oil in a small pan to about 60 °C. Roughly chop the lamb's lettuce, place it in a measuring jug with the oil, and blend until smooth.

Pour the lamb's lettuce oil through a sieve lined with a fine cloth into a bowl and allow to drain well.

Black salsify

Wash and peel the salsify, then cut into pieces about 1 cm in size.

Stir the cornflour and water in a pan. Add the salsify, pour in the cream, season, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins.

Monkfish

Heat the oil in a non-stick frying pan. Reduce the heat, halve the fish fillets, season with salt, add in batches and fry on both sides for about 4 mins. each. Remove, keep warm.

To serve

Arrange the black salsify with the monkfish on plates. Arrange lamb's lettuce on top, drizzle a little lamb's lettuce oil over it, and serve the rest alongside.

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