Salsify and cuttlefish with sorrel and whey
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This elegant dish combines two seriously underrated ingredients – cuttlefish and salsify – both of which have a mild, delicate and slightly sweet flavour. Cooked in a rich emulsion of buttermilk whey and butter, the flavours are set off by the tang of fresh sorrel.
First published in 2020
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Ingredients
Metric
Imperial
- 250g of cuttlefish, cleaned
- 300g of salsify root
- 1 lemon, juiced
- 2l buttermilk
- 500g of unsalted butter, chilled and diced
- 1 bunch of sorrel, ideally large leaves, chopped or stamped into discs with a small ring cutter
- sea salt
SAVE RECIPE
Method
1
Begin by pouring the buttermilk into a large saucepan and bringing it to the boil. Continue to cook until the solids separate from the whey
- 2l buttermilk
2
Strain the whey into a clean pan and discard the solids. Bring to a simmer and reduce until you’re left with 200ml of whey
3
Meanwhile, stir the lemon juice into a large bowl of water. Peel the salsify and cut into 10cm-long pieces, placing them into the acidulated water immediately to prevent discolouration. Use a mandoline to very finely slice the salsify lengthways, to create noodles, then return to the acidulated water
- 1 lemon, juiced
- 300g of salsify root
4
Using a very sharp knife, cut the cuttlefish into noodles the same size as the salsify, then set aside
- 250g of cuttlefish, cleaned
5
Once the whey has reduced to around 200ml, keep over a low heat and whisk in the diced butter a little at a time to form an emulsion
- 500g of unsalted butter, chilled and diced
6
Plunge the salsify and cuttlefish noodles into the emulsion and cook for 1 minute, then lift out and divide between 4 dishes. Season, then finish with the sorrel and a little more of the butter emulsion. Serve immediately
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