Salsify and milk skin, truffle purée, by René Redzepi
René Redzepi is the man to watch, the Danish chef who was voted third best in the world in the latest top 50 rankings, and who wowed our Chef Conference last year.
SALSIFY AND MILK SKIN, TRUFFLE PUREE
INGREDIENTS
(Serves four)
- 3 pieces of salsify, 1cm diameter x 9cm long
- 1 white loaf
- Sauce
- 115ml cream
- 65ml milk
- 25ml rapeseed oil
Milk skin
- 1 litre milk
- 50ml cream
- 30ml milk protein
Truffle purée
- 100g truffles, from Gotland
- 12g chicken glace
- 20ml light chicken stock
- 24ml truffle oil
- 60ml grape seed oil
- Apple vinegar, to season
Herbs
- A selection of herbs including yarrow, chickweed, cress, rosette cress, watercress, rocket flowers, wild chervil and chervil
METHOD
To make the truffle purée, peel the truffles and blend with the chicken glace and bouillon, then emulsify the oils in the smooth mix as with a mayonnaise. Season with apple vinegar and salt.
For the milk skin, mix the milk, cream and milk protein, and heat to around 70e_SDgrC. Skim off the first few skins, which will be very fragile. When a skin is formed, pull it off the pot with both hands and store it on baking paper. Repeat until you have produced four or five perfect skins.
Next, peel the salsify and cut them to about 12cm in length, and blanch for three to four minutes. Cool down in ice water and pat dry. Sauté the salsify in a pan with oil until golden all the way around.
For the bread salad, pick an airy white bread into 10 or 15 small irregular pieces and toast them in a pan for two to three minutes until golden and crispy.
Pick through all the herbs and dump them directly into iced water. Swing until dry and store on paper.
TO SERVE
Place the salsify next to a spoonful of truffle purée smeared across the surface of the warm plate. Add a few drops of vinegar and cover with the milk skin previously heated. Heat the cream sauce and pour a spoonful on top of the skin. Place a selection of wild herbs, salt and the crispy bread on top of the milk skin.
