Marinated Black Salsify with Tenderloin

Have fun preparing this mushroom dish!

Brush the salsify well with the root brush in cold water, peel off, cut into one and a half centimeter thick diagonal slices and lightly sauté in a small amount of vegetable soup.

Clean spring onions, cut into small rolls. Rub shiitake well with kitchen paper, cut into slices. Peel orange, remove fillets. Cut ciabatta into slices. Season chicken legs with salt and pepper.

Fry legs in hot clarified butter on all sides, add rosemary sprig, cook in stove at 170 to 180 °C for eight to ten minutes. Heat frying pan with clarified butter, sauté spring onions and shiitake mushrooms, add salsify, green peppercorns, toss. Pour in whipping cream and vegetable soup.

Fold in curry, season with salt and season with pepper. Fold in orange fillets and cook.

Dressing:

Arrange salsify as a bed. Place chicken legs on top, garnish with rosemary sprig and lemon balm and put on ciabatta.

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