Salsify and cuttlefish with sorrel and whey

PT50M

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Ingredients

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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
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
4
Using a very sharp knife, cut the cuttlefish into noodles the same size as the salsify, then set aside
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
  • 1 bunch of sorrel, ideally large leaves, chopped or stamped into discs with a small ring cutter
  • sea salt
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