Black salsify with fried salmon, bacon, onion and lemon topping and parsley potatoes

Ingredients for 4 servings:

• 3 liters of water
• 100 ml white wine vinegar
• 3 tbsp flour
• 1 ½ kg salsify
• 125 g smoked bacon, streaky
• 1 onion(s)
• 2 lemon(s), peel and juice, untreated
• 50 g hazelnuts, whole
• 800 g potatoes
• some salt and pepper, mixed, black and white, from the mill
• ½ tsp sugar
• 1 bunch parsley, flat
• some chili oil
• 3 tbsp olive oil
• 50 g butter
• 4 salmon in slices of approx. 125 g each

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Black salsify is also called winter asparagus

In a large, wide pot, mix the water with the white wine vinegar and 2 to 3 tablespoons of flour. Put on disposable gloves and wash the salsify thoroughly (best with a vegetable brush), peel and trim, and immediately place it in the vinegar and water. Finely dice the bacon. Peel and finely dice the onion. Zest the lemons, then halve the lemons and squeeze out the juice. Roughly chop the hazelnuts. Peel and wash the potatoes, and halve or quarter them depending on their size. Boil the potatoes in salted water for about 20 minutes. Remove the salsify from the vinegar and water, wash again (but this time without the vegetable brush), and boil in salted water with the sugar and half of the lemon juice for about 15 to 20 minutes. Rinse the parsley, shake dry, and chop the leaves. In a large, non-stick pan, fry the bacon without adding any fat until crispy. Then add a little chili oil and lightly fry the diced onion in it. Add the chopped hazelnuts and lemon zest, deglaze with the remaining lemon juice, bring to a boil, and season with a little mixed or black pepper from the mill. Then stir in 25g of butter and about 3/4 of the chopped parsley. In a second large, non-stick pan, heat about 2 to 3 tablespoons of olive oil and fry the salmon slices for about 3 minutes on each side, seasoning with a little salt and a little mixed, white, or black pepper from the mill. Drain the potatoes in a colander. Melt the remaining 25g of butter in the pan, then add the remaining parsley and toss the potatoes in it. Remove the salsify from the water and, once well drained, arrange on plates with the fried salmon slices and the parsley-covered potatoes. Spread the bacon, onion, hazelnut, and lemon mixture over the salmon and salsify.