Roast salsify with Parma ham and brown butter hollandaise


First published in 2018
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Brown butter hollandaise

For the hollandaise, place 250g of butter into a pan over a medium heat and cook until the milk solids have caramelised and turned a nutty brown colour. Remove from the heat and set aside to keep warm
In the meantime, peel the salsify, trim the ends and place into a bowl of water with the lemon juice in it. This will prevent discolouration
Preheat the oven to 180°C/gas mark 4. Place a large non-stick frying pan over a high heat then add a splash of oil and the salsify batons (you may need to cook them in batches, depending on the size of your pan)
  • olive oil
Turn the batons until they are coloured on all sides, then add the 100g of butter. Once the butter is foaming, use a spoon to baste the salsify for 5 minutes or until evenly golden-brown and cooked al dente. Transfer the batons to an overproof tray and season with salt, then roast in the oven for 10–15 minutes or until soft
Pour the warm brown butter for the hollandaise into a jug and set up a glass bowl over a simmering pan of water. Add the egg yolks to the glass bowl along with a splash of the tarragon vinegar and whisk until thick and pale– be careful to keep the heat low otherwise the egg will scramble
  • 2 large egg yolks
  • 1 tbsp of tarragon vinegar, (you can easily make this by infusing some white wine vinegar with a sprig of fresh tarragon)
Take the bowl off the heat and slowly pour the brown butter in a thin stream whilst constantly whisking to emulsify. If the mixture gets too thick, you can add a splash of water. Taste and season with salt, lemon juice and a splash more tarragon vinegar if needed. Reserve in a warm place
Poach the eggs in simmering water for 3 minutes or until the whites have solidified but the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. Season each egg with salt and freshly cracked black pepper
To serve, arrange 6 salsify batons on each plate in a line and drape with pieces of torn Parma ham. Carefully top with a poached egg and drizzle with the brown butter hollandaise. Finish with picked tarragon leaves
First published in 2018
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