Lemon-braised witlof
This dish make the perfect side to a salmon main as the slight bitterness with the whole buttery lemon thing going on is perfect with the rich oiliness of the fish. Just serve with a green salad and a good glass of wine, and you have the perfect weekend lunch.
Ingredients
1 tbsp sea salt
1 tbsp castor sugar
2 tbsp lemon juice
4 large heads of witlof
1 shallot, finely sliced
2 tbsp sherry vinegar
1 tbsp white wine vinegar
40g unsalted butter
1 tbsp chopped flat-leaf parsley
1 tsp finely grated lemon zest
Method
1. In a medium pot, combine 1.5 litres of water with salt, sugar and lemon juice and bring to a boil.
2. Remove any bruised outer leaves from the witlof and score the base of each one. Place in boiling water and place something, such as a small plate, on top to keep them submerged. Reduce heat and simmer until tender, about eight minutes. Remove witlof and drain well.
3. Combine shallot and both vinegars in a small saucepan. Reduce over a medium heat until most of the liquid has evaporated. Set aside.
4. In a large saucepan, melt butter over a medium heat. Add braised witlof, a little seasoning and toss through the butter to coat. Cook until witlof is golden brown on both sides, about eight minutes.
5. Stir through shallot mix, parsley and lemon zest. Remove from heat and serve.
Suggestion: Serve with Neil Perry's salmon with a mustard crust on celeriac salad.
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