Black Salsify with Marinated Salmon

40 min. (without marinating time), easy For the self-marinated salmon: Rub fish fillet with pepper, salt, sugar, coriander and herbs. Cover with plastic wrap and refrigerate for one night.

Rinse black salsify and remove peel, make in salted water with a little juice of a lemon (6-10 min). Fry a part of the remaining black salsify in enough oil.

For the sauce:

Beat eggs over steam until creamy, whisk in remaining ingredients. Or pour all ingredients into an espuma bottle and make a foam by usual method.

Serve salsify with marinated salmon slices and/or salmon ham.

Drink:

Our tip: It is best to use fresh herbs for extra flavor!

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