Roast salsify with Parma ham and brown butter hollandaise

4
45 minutes

Ingredients

  • 24 batons of salsify, 15–20cm long
  • 1 lemon, juiced
  • 100g of butter
  • 8 slices of Parma ham
  • 4 free-range eggs, the fresher the better
  • tarragon leaves
  • olive oil

Brown butter hollandaise

  • 250g of unsalted butter
  • 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)
  • lemon juice
  • salt
  • freshly ground black pepper

Method

1
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
  • 250g of unsalted butter
2
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
  • 24 batons of salsify, 15–20cm long
  • 1 lemon
3
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
4
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
  • salt
  • 100g of butter
5
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)
6
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
  • lemon juice
7
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
  • 4 free-range eggs, the fresher the better
  • freshly ground black pepper
8
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
  • 8 slices of Parma ham
  • tarragon leaves