The salsify will need to be washed, peeled and sliced on the mandolin slicer using the 2nd fine teeth blade.
Keep the salsify spaghetti in lemon water until you're ready to use.
Place a large pot of salted water on to the stove and bring to the boil, once boiling blanch the salsify for approx 3 mins or until just cooked.
Remove the salsify from the boiling water and refresh into ice water. Once cold drain and place on a tray drizzled with a little oil.
For the truffle cream, place all your ingredients into a pan and bring to the boil over a medium heat, once
boiling turn the heat down. Gently reduce the sauce by 1/3. Test for seasoning then using a stick blender quickly blend leaving roughly chopped truffles throughout your cream mixture.
For the Confit Egg Yolk, pre-heat water bath to 63°C
Once the water bath is up to temperature carefully place your eggs in the bath for 1 1/2hrs.
When you’re ready to serve, remove the eggs from the bath and carefully remove the shell and the white of the egg leaving you with just the whole, rich egg yolk.
When ready to serve place the salsify into a small pot with the truffled cream mixture and slowly bring to the boil. Once warmed all the way through check the seasoning, add salt and pepper as required.
Then in a bowl curl the salsify around a fork and place in the middle of the bowl (as you would twist spaghetti pasta) making a small well in the middle of the salsify to place your confit egg yolk with a sprinkle of sea salt, picked chervil and chopped/grated truffle.
Serve the rest of the cream mixture in a jug on the side to be poured over the dish at the table.