How to cook Salsify recipes
Black Salsify with Caramelized Lobster Tails and Mache
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 bay leaves
1 lemon, juiced, and rind reserved
1 tablespoon whole peppercorns
1/4 cup kosher salt
2 lobster tails
7 or 8 medium salsify ( about 1 1/2 pounds)
1/2 cup white vinegar
3 cups milk
2 cups water
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon cornstarch
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon chervil leaves
1 tablespoon extra-virgin olive oil
2 cups mache
In a large, 2-gallon stockpot filled with 1 1/2 gallons of water, place the onion, carrot, celery, bay leaves, lemon juice and rind, peppercorns, and salt. Bring the pot to a boil and cook for 15 minutes. Place the lobster tails in the water and cook for 3 1/2 to 4 minutes. Remove the lobsters from the boiling water and cool in an ice bath immediately. Once the lobsters are cool enough to handle, remove the tails from the shells and use a chef's knife to cut the tails in half lengthwise.
To prepare the salsify, wear rubber gloves. (Salsify releases a milky
sap when peeled.) Using a vegetable peeler, peel the salsify. Use
a sharp paring knife to trim the ends. Cut the salsify into 2-inch
lengths and place in a non-reactive bowl with 4 cups of cold water
and the white vinegar. In a medium saucepan, combine the milk, water,
1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Place
the salsify pieces in the pan and bring to a boil, reduce the heat
to a simmer and cook for 15 minutes. Remove from the liquid and set
aside to cool. Once cool enough to handle, sprinkle the salsify with
the cornstarch. Shake to release any excess cornstarch. Heat a large
saute pan over medium-high heat and add 1 tablespoon of the olive
oil to the pan. Once the oil is hot, place the salsify in the pan
and sear for 1 minute. Add 2 tablespoons of the butter to the pan
and turn the salsify over on to the other side. Continue to sear the
salsify, turning occasionally, until all sides are evenly browned.
Add the chervil leaves and toss until coated. Remove the pan from
the heat and set aside until ready to serve.
Place a 10-inch saute pan over medium-high heat and add the remaining
tablespoon of olive oil to the pan. Once the oil is hot, place the
lobster tails, cut-side down in the pan and sear for 2 minutes. Add
the remainding two tablespoons of butter to the pan and continue to
sear the lobster for another 2 minutes. Turn the lobsters and cook
for 30 seconds on the other side. Remove from the pan and set aside.
Assemble plates by dividing the salsify evenly among 4 plates. Top
each portion of salsify with one piece of lobster tail. In a small
mixing bowl, gently toss the mache with the extra-virgin olive oil
and remaining salt and pepper. Place 1/2 cup of the mache on top of
each lobster tail and serve immediately.
Your Black Salsify with Caramelized Lobster Tails and Mache is ready now
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