Salsify in Sesame Crust with Lamb's Lettuce Salad

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Salsify in Sesame Crust with Lamb's Lettuce Salad
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30 min.
ready in 45 min.
Ready in


For the salsify
800 grams Salsify
½ teaspoon salt
3 tablespoons lemon juice
100 grams breadcrumbs
5 tablespoons white Sesame seeds
5 tablespoons 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 teaspoons pickled green peppercorns
For the salad
200 grams lamb's lettuce
For the dressing
2 tablespoons White vinegar
½ teaspoon Mustard
1 teaspoon sugar (or honey)
4 tablespoons Walnut oil
For garnish
100 grams fine Sprout
How healthy are the main ingredients?
SalsifysaltSesame seedsegglemoncloves

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.