The common salsify is one of the vegetables that, despite its excellent taste, unfortunately, come much too rarely on our table. Well, the peeling first time is ne small mess # still turned off oven put. First clean the bunch of salsify with a vegetable brush under running water from the coarsest dirt, then use a peeler to shave off the black skin completely. Often there are still small black spots visible, unfortunately they all have to be removed, what remains is the pure, white black salsify flesh. Particularly thick specimens can be halved lengthwise or even quartered. And since they turn darker quite quickly after repeated exposure to atmospheric oxygen, they are stored for the time being in the vinegar water provided.
When you have peeled off all the black salsify into white salsify, you run up the vinegar water on the kitchen stove and cook the vegetables for about ten minutes until they are al dente. In the meantime, you can take care of the potatoes: remove the peel from 500 grams of a firm cooking variety and also cook them in salted water for between 18 and 22 minutes, depending on their size.
Preheat the stove to 250 degrees and take the fish out of the refrigerator. Season boldly with coarse salt and pepper from the mill and coat well with one or two tablespoons of olive oil. Rinse half a bunch of chives, shake them dry again and cut them into pieces three centimeters long.
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