Dorade with Creamy Black Salsify
The Dorade with creamy black salsify from Spoonsparrow is an elegant winter dish that pleases even discerning guests.
Ingredients
- 700 g black salsify
- 1 organic lemon (zest and juice)
- 400 g parsley root
- 300 g waxy potatoes
- Salt
- 4 dorade fillets (about 120 g each)
- black pepper (freshly ground)
- 2 tbsp flour (for dusting)
- 75 ml milk (1.5% fat)
- 200 ml sour cream
- freshly grated nutmeg
- 4 tbsp rapeseed oil
- 2 tbsp chopped parsley
Instructions
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1.
Wash, peel, and cut the black salsify into 5 cm pieces; place in lemon water until ready to cook. Peel and finely chop the parsley root and potatoes, then boil them in salted water for about 20 minutes. Boil the black salsify for 5–6 minutes until firm. Drain and set aside.
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2.
Meanwhile, rinse the dorade fillets, pat dry with paper towels, season with salt and pepper, and dust lightly with flour. Warm the milk. Mash the parsley root and potatoes into a purée, stir in the warm milk, and season with salt and nutmeg.
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3.
Heat rapeseed oil in a non‑stick pan and sear the fish for about 3 minutes on each side until lightly browned. While the fish cooks, heat the black salsify in sour cream and add half of the chopped parsley; season with salt and pepper.
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4.
Plate the black salsify, top with the dorade fillets, sprinkle with remaining parsley and lemon zest, and serve the parsley mousse alongside.
