Black salsify with salmon & bacon

Name: Black salsify with salmon & bacon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 ml White wine vinegar; 2 TABLESPOONS Flour; 1.5 kg Black salsifies; 50 g streaky smoked bacon; 50 g Hazelnut kernels; 1 medium onion; 2 Lemons; 1 bunch of parsley; 600 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 ml White wine vinegar
2 TABLESPOONS Flour
1.5 kg Black salsifies
50 g streaky smoked bacon
50 g Hazelnut kernels
1 medium onion
2 Lemons
1 bunch of parsley
600 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
2-3 TABLESPOONS Butter

Directions

1
Mix 3 l water, vinegar and flour in a wide bowl. Wash and peel the black salsifies (it is best to wear disposable gloves), cut off the ends. Put the sticks immediately into the vinegar water.
2
Finely dice the bacon. Coarsely chop the nuts. Peel and finely dice onion. Wash organic lemon hot, dry and peel the peel in fine strips. Squeeze both lemons. Wash parsley, shake dry and chop.
3
Wash the salmon, dab dry and cut into 4 pieces.
4
Rinse black salsify and cook in boiling salted water with half lemon juice and 1 pinch of sugar for 15-18 minutes.
5
Fry the bacon in a pan without fat until crispy and remove. Fry the salmon fillet in the bacon fat for approx. 3 minutes on each side. Season with salt and pepper. Take out and keep warm.
6
Heat the butter in the frying fat. Brown the onion and nuts in it. Add the rest of the lemon juice and zest and bring to the boil. Stir in bacon and parsley. Season to taste with pepper and sugar. Drain the black salsifies.
7
Serve with salmon and bacon sticks. Serve with potatoes tossed in parsley butter. Drink tip: full-bodied white wine, for example a dry Pinot Gris.