Potato and Roe - Trout and Herring Roe and Dulse Beurre Blanc
This dish of Potato and Roe - Trout and Herring Roe and Dulse Beurre Blanc is a trademark for top chef Clare Smyth.
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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
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