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Roast salsify with Parma ham and brown butter hollandaise

Roast salsify with parma ham and brown butter hollandaise

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Ingredients

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Method

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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
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
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)
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
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
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
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
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
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