Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, stir the essence and flour until smooth and mix with approx. 2 litres of water. Brush and peel the black salsifies vigorously under running water. Place the black salsifies in vinegar water immediately. Bring salted water to the boil in a large pot, add lemon juice. Cover the black salsifies and cook them for about 20 minutes until al dente. Drain the potatoes, rinse and peel.
Cut the potatoes into slices. Drain black salsifies and cut into pieces. Clean and wash the leek and cut into fine rings. Heat 1 tbsp. oil in a frying pan. Fry the bacon in it while turning. Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces.
Add the leek and turn briefly in ham fat. Pour in broth. Mix vinegar and sugar. Stir in 3 tablespoons of oil drop by drop. Season to taste with salt and pepper. Mix the leek-bacon stock, potatoes, black salsify and vinaigrette and marinate for at least 30 minutes. Wash the fish fillet, dab dry and cut into 8 equal pieces. Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates
Press the fish pieces with one side in sesame seeds. Heat 2 tablespoons of oil in a frying pan. Place the fish with the sesame side first in the pan and fry for about 2 minutes. Turn and fry for 2-3 minutes. Season with salt and pepper. Arrange potato salad and sesame salmon on plates
Waiting time approx. 30 minutes