Breaded salsify with hollandaise espuma and salad

Ingredients for 2 servings:

• 4 stalk(s) salsify(s)
• 2 eggs
• Flour for breading
• Breadcrumbs for coating
• 200 ml vegetable oil for frying
• salt and pepper
• Cayenne pepper
• 2 egg yolks
• 200 g butter
• 50 ml white wine
• 1 bay leaf
• 10 peppercorns
• 1 shallot(s)
• 1 dashes lemon juice
• 2 handfuls of salad mix (radicchio, lamb’s lettuce, frisée)
• 20 g pine nuts
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 small shallot(s)
• 1 tsp Dijon mustard
• salt and pepper
• 1 tbsp herbs (chervil, chives or parsley)

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

a dream of a foam – the hollandaise once completely “isi”

First things first: To prepare the hollandaise foam, you’ll need a cream siphon, such as an isi Whip. Peel the salsify under water, as a sticky liquid will come out when peeling. Blanch in salted water for about 25 minutes and pat dry. Then cut the salsify diagonally into thirds. For the hollandaise, first make a reduction. To do this, put the white wine, a bay leaf, lightly crushed peppercorns, and a squeeze of lemon juice in a sauté pan or shallow saucepan. Finely dice the shallot and add it to the stock. Simmer until about 3-4 tablespoons remain. Strain through a sieve and let cool slightly. Meanwhile, melt the butter. Put the egg yolks in a metal bowl and stir in the reduction. Whisk the mixture in a double boiler until creamy; add a splash of white wine if desired. It’s best to heat the water in a saucepan so you can move the pan and bowl slightly to the side every now and then to prevent it from getting too hot. Slowly add the melted butter to the egg and white wine cream, stirring constantly. Always be careful that the water bath doesn’t get too hot, otherwise the egg will curdle! Season to taste with a squeeze of lemon. The sauce should be whipped until fluffy. Pour the hollandaise into a cream siphon (e.g. iSi Whip), unscrew a syringe, shake vigorously and keep warm in a pot with 65°C hot water. Coat the salsify in flour, dip in egg and coat in breadcrumbs. Heat the oil in a shallow pan for deep frying and fry the breaded salsify until nice and crispy. As a side dish, quickly wash the lettuce and make a vinaigrette. To do this, mix the olive oil with the white wine vinegar and mustard, season with salt and pepper and stir in the fresh herbs. Briefly toast the pine nuts in a dry pan. Serve the salad with the vinaigrette on a large plate and sprinkle with the pine nuts. Place the fried salsify next to it and use the cream siphon to create a fluffy hollandaise foam.