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🍽️ Crispy Baked Black Salsify with Lamb's Lettuce

289 kcal · 30 min · 4 servings

Ingredients

• 6 tbsp white wine vinegar
• 750 g black salsify
• 1 lemon
• salt
• 1 egg
• 80 g wheat flour
• 100 ml milk (1.5% fat)
• 150 g corn salad
• sweetener
• 2 tsp medium-hot mustard
• pepper
• 1 tbsp germ oil
• 500 ml oil (for deep frying)

Instructions

1. 1. Add three tablespoons of white wine vinegar and 250 milliliters of water to a bowl.
2. 2. Thoroughly wash the black salsify under running water.
3. 3. Peel the skin with a vegetable peeler while the roots are under running water.
4. 4. Wear rubber gloves to prevent staining your hands.
5. 5. Cut the peeled black salsify into thirds.
6. 6. Place the black salsify immediately into the vinegar-water mixture to keep them white.
7. 7. Rinse the lemon with hot water and dry it.
8. 8. Finely grate the zest from half of the lemon.
9. 9. Squeeze the lemon and reserve the juice for later.
10. 10. Drain the black salsify.
11. 11. Add 250 milliliters of water and 50 milliliters of lemon juice to a pot.
12. 12. Bring the liquid to a boil and season with salt.
13. 13. Add the black salsify to the boiling water.
14. 14. Cook the black salsify over medium heat for about 20 minutes.
15. 15. Remove the black salsify from the pot and let them drain in a sieve.
16. 16. Let the black salsify cool down completely.
17. 17. Separate an egg: Reserve the yolk for the batter and the white for later.
18. 18. Whisk flour, milk, the egg yolk, and the lemon zest into a batter.
19. 19. Let the batter rest for 10 minutes.
20. 20. Thoroughly wash the lamb's lettuce.
21. 21. Spin the salad dry.
22. 22. Remove tough stems or wilted leaves from the lamb's lettuce.
23. 23. Whisk the remaining vinegar with sweetener, mustard, salt, and pepper for the dressing.
24. 24. Stir seed oil into the dressing.
25. 25. Beat the egg white with a pinch of salt until stiff.
26. 26. Gently fold the beaten egg white into the batter.
27. 27. Heat oil in a pot or deep fryer to 180 degrees Celsius.
28. 28. Check the oil temperature by holding a wooden spoon handle in it: small bubbles should form.
29. 29. Dip the cooled black salsify into the batter in batches.
30. 30. Immediately place the breaded black salsify into the hot oil.
31. 31. Fry the black salsify until golden brown.
32. 32. Remove the baked black salsify from the oil with a slotted spoon.
33. 33. Let them drain briefly on kitchen paper.
34. 34. Place the black salsify on a baking sheet.
35. 35. Keep them warm in the preheated oven at 150 degrees Celsius (convection 130 degrees, gas mark 1–2).
36. 36. Toss the lamb's lettuce with the dressing.
37. 37. Arrange the warm black salsify on top of the salad.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 289
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 18 g