Gratinated black salsifies with ham and hollandaise sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Fill a large bowl with cold water. Add vinegar and flour and mix. Brush black salsifies vigorously under running cold water, peel and immediately place in the prepared flour vinegar water.

2. 2

   Wash the lemon thoroughly, grate dry and finely grate the peel. Halve the lemon and squeeze it. Boil up salted water in a large pot. Add 2 tablespoons lemon juice and black salsify, cover and cook for 15-20 minutes until firm to the bite.

3. 3

   For the sauce, melt butter at medium heat, bring to the boil and skim off the foam with a ladle. Remove from the heat and let it cool down. Wash tarragon, pluck leaves, except for a few for garnishing, from the stalks and chop finely.

4. 4

   Beat egg yolks, 1 tbsp. lemon juice and white wine over a hot water bath until frothy. Gradually fold in the liquid butter, season to taste with the remaining lemon juice, sugar, salt and pepper. Stir in tarragon and lemon peel.

5. 5

   Lift the black salsifies out of the stock, allow to cool slightly. Cut the ham in half lengthwise. Wrap 2 slices of ham around 5-7 black salsifies and place on ovenproof plates. Pour the hollandaise sauce over them and grill under the hot grill of the oven for 2-4 minutes until golden brown.

6. 6

   Remove, let cool briefly, garnish with the remaining tarragon. Serve with a rustic farmhouse bread.

Nutrition Facts

KCAL
570 kcal

CARBS
40 g

FATS
37 g

PROTEINS
15 g