Breaded Salsify with Hollandaise Espuma and Lettuce

Summary

Ingredients

• 4 stalk / s black salsify (s)
• 2 egg (s)
• Flour, for breading
• Breadcrumbs, for breading
• 200 ml vegetable oil, for deep-frying
• salt and pepper
• Cayenne pepper
• 2 egg yolks
• 200 g butter
• 50 ml white wine
• 1 bay leaf
• 10 peppercorns
• 1 shallot (s)
• 1 squirt lemon juice
• 2 handfuls lettuce, various (radicchio, lamb`s lettuce, frisée)
• 20 g pine nuts
• 3 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 1 small shallot (s)
• 1 teaspoon Dijon mustard
• salt and pepper
• 1 tablespoon herbs, (chervil, chives or parsley)

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Instructions

1. For the preparation of the hollandaise foam you need a cream siphon, e.g. an isi whip.
2. Peel the salsify under water as a sticky liquid leaks out when you peel them. Blanch in salted water for about 25 minutes and pat dry. Then cut the bars diagonally about thirds.
3. First make a reduction for Hollandaise. To do this, put the wine with a bay leaf, peppercorns (lightly pressed) and a splash of lemon juice in a sauté pan or flat saucepan. Cut the shallot into fine cubes and add to the stock. Let everything simmer until about 3-4 tablespoons remain. Pass through a sieve and let cool down a little.
4. In the meantime let the butter melt until liquid.
5. Place the egg yolks in a metal bowl and stir in the reduction. With a whisk the mass is now beaten in a water bath until it is nice and creamy; possibly add a dash of white wine. It is best to let the water warm up in a saucepan, so you can pull the pot with the bowl to one side again and again so that it does not get too hot.
6. Gradually add the melted butter to the egg and white wine cream, stirring constantly. Always make sure that the water bath does not get too hot, otherwise the egg will coagulate! Season to taste with a squeeze of lemon. The sauce should be whipped until it is nice and frothy.
7. Pour the hollandaise into a cream siphon (e.g. iSi Whip), screw on a capsule, shake vigorously and keep warm in a saucepan with 65 degrees hot water.
8. Flour the salsify, turn in egg and coat with breadcrumbs. Heat the oil for deep-frying in a shallow saucepan and fry the breaded salsify in it until they have a nice, crispy shell.
9. As a side dish, quickly wash the salad and make a vinaigrette. To do this, mix olive oil with white wine vinegar and mustard, season with salt, pepper and fold in fresh herbs. Briefly toast the pine nuts in a dry pan.
10. Arrange the salad with the vinaigrette on a large plate, place the fried salsify next to it and add an airy hollandaise foam with the cream siphon.

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