Salsify in Sesame Crust with Lamb's Lettuce Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 55.6 g | (185 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 21.9 mg | (183 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 207 mg | (218 %) | ||
| Potassium | 1,356 mg | (34 %) | ||
| Calcium | 599 mg | (60 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the salsify
- 800 grams Salsify
- ½ tsp salt
- 3 Tbsps lemon juice
- 100 grams breadcrumbs
- 5 Tbsps white Sesame seeds
- 5 Tbsps black Sesame seeds (Turkish)
- Pastry flour (for the work surface)
- 2 eggs
- vegetable oil (for frying)
- clarified butter (for frying)
- For the sauce
- 1 Organic orange
- 1 lemon
- 100 milliliters Red wine
- 1 Cinnamon stick
- 2 cloves
- 200 grams Red currant jelly
- 2 tsps pickled green peppercorns
- For the salad
- 200 grams lamb's lettuce
- For the dressing
- 2 Tbsps White vinegar
- ½ tsp Mustard
- 1 tsp sugar (or honey)
- 4 Tbsps Walnut oil
- salt
- For garnish
- 100 grams fine Sprout
Preparation steps
Rinse the salsify, peel and blanch in boiling salted water with a squeeze of lemon juice for about 6 minutes, remove and drain. Heat enough oil and butter oil (1:1 ratio) in a frying pan so that the salsify will float in the pan. Mix the breadcrumbs with sesame seeds on a plate.
Season the salsify with salt and pepper, dust in flour, then dip in beaten egg. Finally, coat with the breadcrumb mixture. Fry in the hot oil until golden brown, about 7 minutes. Remove and drain on absorbent paper.
For the sauce, peel the orange and lemon using a peeler and squeeze the juice. Pour the juice and wine into a saucepan, add the cinnamon stick and cloves and bring to a boil. Reduce the heat, simmer and reduce by 2/3. Pour through a sieve and mix 1 tablespoon of the liquid with the currant jelly and green peppercorns, then let cool. For the salad, rinse the lettuce, cut into bite-sized pieces and spin dry.
Whisk all the dressing ingredients together and season with salt and pepper. Mix the lettuce and sprouts with the dressing and arrange on four plates.
Serve with the salsify and drizzle with sauce.
