Simon Shand’s Brill with Salsify and Oloroso Sauce
With salsify in peak season, chef Simon Shand of Michelin-starred Leroy in Shoreditch shares one of his favourite recipes for this delicious root vegetable.
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Ingredients
- 4 sticks of salsify (can be replaced with parsnips)
- 2 large handfuls of chanterelles
- 6 sprigs of tarragon
- 400g fish stock
- 200g oloroso sherry
- 50g cream
- 180g butter
- 2 sticks thyme
- 2 cloves garlic in skin
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