Scrub the black salsify under running water, peel thin with a peeler and cut into pieces of equal length. Immediately place in water mixed with vinegar and flour so that the roots do not discolour.
Melt the butter in a saucepan, sauté the shallot cubes and the black salsify in it. Season with pepper, salt, nutmeg and coriander and cook covered in its own juice. Then pour in the broth and cream, add a little sugar and simmer the roots in an open pot for about 10 minutes.
Remove the remaining bones in the stomach area and cut into portions. Press the skin side lightly in breadcrumbs, knock off excess flour and fry in a butter-olive oil mixture over medium heat for about 4-5 minutes until the meat on the sides loses its glassy color to the middle and becomes white.
Now turn the fillets, turn off the stove and let cook through. This takes another 3-5 minutes, depending on the thickness of the fillet. Season with a little salt.
Cut the tomatoes from the panicles with kitchen scissors, leaving the green with a little stalk. Then heat with a little olive oil in a small pan or saucepan and simmer for about 15 minutes over low heat with a closed saucepan.
Place skri fillet, salsify and steamed tomatoes decoratively on plates and sprinkle with parsley. Ginger rice is also sufficient as a side dish.
It is a tradition in Norway that this fish is served with the liver and roe.
Tip: It is best to wear rubber gloves when peeling the salsify, as the milky liquid that escapes leaves unsightly stains on the skin that are difficult to remove.
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