Potato and Roe - Trout and Herring Roe and Dulse Beurre Blanc - James Martin Chef

Ingredients

• 4 Charlotte potatoes (medium)
• 30g Salted kombu
• 250g Butter
• 20g Dulse, finely chopped
• 5g Salt
• 75g White wine
• 75g White wine vinegar
• 50g Shallots, sliced
• 1 Garlic clove
• 2g White peppercorn
• 3 sprigs Thyme
• 1 Ratte potatoes (small)
• 2 ltrs Vegetable oil
• Vinegar powder, to taste
• Salt, to taste
• Vinegar reduction, from above
• 50g Double cream
• 200g Butter, diced
• Reserved kombu and dulce, chopped
• Lemon juice, to taste
• 60g Trout eggs
• 30g Smoked herring eggs
• 10g Chives, chopped
• Wash the potatoes and add to a saucepan with the butter, kombu, dulse and salt, the butter should melt to cover the potatoes
• Cook at a slow simmer for 1 to 1.5 hours until the potatoes are cooked through. Then leave to cool.
• Once cool, remove and separate the potatoes from the kombu and cooking liquid, pass off the cooking liquid through a sieve and reserve.
• Top and tail the potatoes then transfer to a container with the cooking liquid. Leave to marinate for 24 hours in the fridge.
• Chop the cooked kombu and dulse, then reserve for the beurre blanc.
• In a small saucepan on a medium heat, combine all the ingredients and cook until the liquid reduces by ½.
• Pass through a sieve.
• Preheat a deep fryer to 160°C.
• Slice the potatoes to 2mm thick.
• Deep fry until golden, then drain and season with salt and vinegar powder.
• In a saucepan reduce the vinegar to a light syrup.
• Add the double cream, stir and let it come to the boil.
• Reduce the heat, add a quarter of the butter and gently whisk, creating an emulsion. Repeat these steps until all the butter is used.
• Add the chopped kombu, dulce and mix.
• Allow it to infuse for 5 minutes, then season to taste with lemon juice and salt.
• In a bowl add the trout and smoked herring eggs with the chives. Gently mix.
• Potato
• Roe mix
• Potato crisps
• Red vein sorrel
• Sheep sorrel
• Butterfly sorrel
• Sorrel flowers
• Rocket flowers
• Wild rocket
• Chive tips
• Beurre blanc