“I developed this recipe with an all-vegetable ash base. Cooking with ash dates back hundreds of years.”
Ingredients
- 3 oysters, shucked
- 2 tablespoons of Dijon mustard
- ½ lemon, juiced
- 2 tablespoons finely chopped chives
- 1 cup vegetable oil
- 1 lemon half, plus 2 tablespoons fresh lemon juice
- 2 pounds salsify, divided
- Salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter
- 1 cup heavy cream, divided
- 1 tablespoon sugar, divided
- 1 teaspoon vanilla or scraped vanilla pod
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, chopped
- 10-ounce baby spinach
- 2 tablespoons heavy cream
- 1 teaspoon capers
- Salt and freshly ground black pepper
Preparation
Oyster Mayonnaise
Pour a little hot water over the opened oysters until they are slightly poached but not cooked through (about 2-3 minutes). Put the oysters, mustard and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly as for a classic mayonnaise. Pass through a fine sieve and add the chives.
Vanilla Poached Salsify and Salsify Puree
Fill a bowl with water. Squeeze the lemon half into the water and add it to the bowl. Peel the salsify, cut it into 2-inch lengths, and add it to the water. Drain half of the salsify, then add it to a pan of fresh water and bring to a boil. Cover and simmer over moderate heat until the salsify is tender, and the liquid is reduced to a glaze, about 15 minutes. Add half of the cream and half of the sugar and simmer for 1 minute. Transfer the salsify mixture to a food processor and puree until very smooth. Season with salt and pepper. Return the puree to the saucepan and keep warm, or make it a day ahead, chill, and reheat the next day.
Poach the leftover salsify with the rest of the cream, adding water if needed to make sure pieces are totally covered. Add vanilla and a teaspoon of sugar. Poach until tender. Drain and keep warm.
Roasted Cod
4 6-ounce portions of cod coated in ash (can be bought online, or burn leek tops and crush with a mortar and pestle, upright food blender, or coffee grinder to turn to ash) Italian parsley for garnish, if desired
Coat the cod in the ash and season with salt and pepper. Bake in the oven at 375 degrees for 10 to 20 minutes or until the center is warm, 145 degrees F (the time depends on the thickness of the cod). Remove from oven and let rest for 5 minutes, covered.
Sautéed Spinach
Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until wilted. Add cream and capers, season with salt and pepper, and toss again. Serve warm.
To assemble:
Place warm salsify purée on the plate with spinach. Add the cod and two pieces of poached salsify. Serve the mayonnaise on the side, or add a spoonful to each plate. Garnish with Italian parsley, if desired.
