A dish by Vinum & Sensum
Two kilos of salsify
Wash the salsify and brush them clean. Peel in long strips and put them in water with lemon juice.
Cut half of the peeled salsify into small pieces and stew them in butter over a low heat. Add half a liter of milk and half a liter of cream and cook until done. Drain and keep the moisture. Mix the cooked mass and add the cooking liquid. Season with salt.
Cut the other half of salsify in baton - about 5 centimeters long and 1 centimeter wide. Place them in milk with lemon and salt for 10 minutes. Drain and deep-fry for 3 minutes at 180 ° C.
Dry the skins for 4 minutes between a towel and then fry for 4 minutes at 140 ° C.
Vinaigrette of coffee and sherry
Boil eight cups of coffee into a syrup. Add the sherry (Pedro Ximénez) and olive oil. Season with salt.
Place 450 ml sherry vinegar and 450 ml sugar water in a saucepan. Add 180 grams of agar agar and cook together. Then let it set in the fridge. Mix, strain and put the gel in a piping bag.
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