Black salsify salad with sesame salmon fillet

Name: Black salsify salad with sesame salmon fillet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g mainly waxy potatoes; 4 TABLESPOONS Vinegar Essence; 1 TABLESPOON Flour; 500 g Black salsifies; 7-10 Tbsp Salt; 2-3 TABLESPOONS Lemon juice; 1 small stick of leek (leek); 6 TABLESPOONS Oil; 50 g Schinkennuggetz; 125 ml Vegetable broth; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Pepper; 600 g Salmon fillet; 4 TABLESPOONS black sesame

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g mainly waxy potatoes
4 TABLESPOONS Vinegar Essence
1 TABLESPOON Flour
500 g Black salsifies
7-10 Tbsp Salt
2-3 TABLESPOONS Lemon juice
1 small stick of leek (leek)
6 TABLESPOONS Oil
50 g Schinkennuggetz
125 ml Vegetable broth
4 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Pepper
600 g Salmon fillet
4 TABLESPOONS black sesame

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, stir the essence and flour until smooth and mix with approx. 2 litres of water. Brush and peel the black salsifies vigorously under running water. Place the black salsifies in vinegar water immediately. Bring salted water to the boil in a large pot, add lemon juice. Cover the black salsifies and cook them for about 20 minutes until al dente. Drain the potatoes, rinse and peel.
2
Cut the potatoes into slices. Drain black salsifies and cut into pieces. Clean and wash the leek and cut into fine rings. Heat 1 tbsp. oil in a frying pan. Fry the bacon in it while turning. Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces.
3
Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces. Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates
4
Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates
5
Waiting time approx. 30 minutes