Ingredients
- 3 x Jersey Royal mids (per person)
- 2g x chives (sliced)
- 45g x gold top cream fraiche (full fat)
- 20ml x chive oil
- Dill to garnish
- 180ml x Jersey velouté (per plate)
- Caviar (optional)
- Jersey Velouté:
- 2 x banana shallot (sliced)
- 1 x garlic clove (sliced)
- 200g x Jersey Royal mids (washed & sliced)
- 300ml x sparkling white wine
- 200ml x double cream
- 50g x Jersey butter
- Sea salt to taste
20 mins
Preparation time
50 mins
total time
4 people
serving
method
Step 1
Place the Jersey potatoes in ocean like cold water, bringing up to the boil
While cooking, prepare the velouté by heating a separate pan on a medium setting
Step 2
Place in the shallots followed by the butter, add the garlic, a pinch of salt and sweat until soft. Add the sliced potatoes and white wine, reduce for 4-5 mins until it reaches a syrupy consistency
Step 3
Cover with cold water (250ml) and bring back up to the boil. Add the cream and simmer until the potatoes are tender
Step 4
Once cooked, blend until smooth and pass through a fine sieve. Season with sea salt and lemon (cool and store until needed)
Step 5
To prepare the chive oil, blanch the chives in boiling water for (approx.) 5 seconds. Plunge into iced water and squeeze intensely to remove excess water
Step 6
Blend until smooth, adding 200ml flavourless rapeseed oil (without heat). Drip through cloth and serve or store for up to 3-5 days in the fridge
Step 7
Plate as shown and serve
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