Prawns with Black Salsify

Summary

Ingredients

• 16 shrimp (s), (6/8 size)
• 1 kg black salsify (s)
• 2 lemon (s)
• 250 ml milk
• 250 ml wine, white, dry
• 250 ml water
• 250 g crème fraîche
• 2 tablespoon butter
• 50 ml olive oil
• 3 clove (s) garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• Pepper White
• salt
• nutmeg
• in Chives, rolls for decoration

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Instructions

1. Shrimp sizes are given according to the number of animals on one English pound (= 454 g). In this case, I had a size of which 6-8 pieces would reach this weight, with armor, but without a head. This means that about 50-60 g of pure meat per animal remains peeled.
2. To make it easy for the later eater, I remove the armor, only the last link remains on. The black intestine on the back is also removed and the bare shrimp are placed in the refrigerator for later processing. I collect the tanks and freeze them in order to later cook a stock out of them if there is enough.
3. Black salsify is a delicious winter vegetable, about 1-2 cm thick and up to 30 cm long. This taproot is also called winter asparagus because it is similar in shape and color to asparagus. Good qualities are smooth, without ramifications, light-colored and rich in milky juice.
4. The best way to peel the salsify is to wear rubber gloves, as the milky liquid that leaks out oxidizes very quickly in the air and leaves unsightly brownish spots on the skin that are difficult to remove.
5. Scrub the roots under running water, peel thin with a peeler, brush immediately with lemon juice and place in a mixture of milk and the same amount of water for about 5 minutes. This prevents the roots from becoming discolored.
6. Rinse the roots with cold water and simmer in a white wine-water mixture in a closed pot for about 10-12 minutes. Remove the roots from the stock, stir in the crème fraîche and reduce everything to a third. Season to taste with pepper, salt, nutmeg and a little lemon juice. Put the roots back into the sauce, bring to the boil, remove and serve with the prawns.
7. Work the cold butter pieces into the sauce with a whisk and pour over the roots.
8. In the meantime, heat a pan with the olive oil and flavor it by adding pressed garlic cloves, rosemary and thyme. Before the herbs and garlic can burn, both are removed again and the shrimp seared on both sides over high heat for about 1 minute, then slide the pan off the plate and let the animals cook for another minute. Now salt the prawns and serve with the other ingredients. Spread the chives on top.
9. As a further side dish I like parsley potatoes or a mashed potato with it. Small stewed tomatoes on the vine are also a tasty and colorful addition.

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