INGREDIENTS (Serves 4)
4 medium-sized salsifies
4 sprigs parsley
3 l. water
1 hake backbone
20 ml. white wine
30 ml. extra virgin olive oil
300 gr. fish roe (sole, turbot, hake)
2 l. fish stock
50 ml. Arbequina extra virgin olive oil
4 stems of sea arrowgrass (Triglochin maritimum)
2 l. water
Arbequina extra virgin olive oil
Salsifies: Wash the salsifies with water, drain, and carefully remove the skin. Place the water and calcium oxide (in this order) in a pan and stir. Submerge the salsifies in this solution for 3 h. The mixture should be stirred occasionally to prevent the calcium from settling which would prevent it from having the desired effect. Remove the salsify from the quenched calcium and wash in cold water. Place the salsifies on an oven tray and bake in the oven for 1 hour at 140ºC. Leave to stand in a warm place.
Fish stock: Carefully wash all the vegetables and cut into large pieces. Place in a large pan with the water and the hake bones. Bring to the boil, then lower the heat to the minimum for 15 min. and skim the surface. Add the olive oil and wine. Leave to stand for 30 min. and skim again. Strain through a damp cloth. Leave to stand but do not chill.
Fish roe: Extract the fish roe from the skin using a spoon and place on a dish. Heat the fish stock almost to boiling-point. Add the roe and cook for 12 min. Remove the roe from the stock and dry on absorbent paper. Dress with plenty of extra virgin olive oil, season with salt and place in a container.
Marine accents: Pick the triclochin maritimum and wash in cold water to remove any soil and dust. Bring salted water to the boil, add the arrowgrass and blanch for 40 seconds. Remove and cool in iced water. Drain and arrange on a dish, dressing lightly with olive oil.
Arrange the salsifies diagonally on a warm plate. To one side place the fish roe and top the salsifies with the blanched arrowgrass. If any arrowgrass seeds are available, they can be added to give texture.