Roast Jersey Royal, Creamed Potato, Caviar & Sorrel

Steve Smith

Steve Smith

8th June 2018

Roast Jersey Royal, Creamed Potato, Caviar & Sorrel

Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant has shared his unique recipe for a Roast Jersey Royal, Creamed Potato, Caviar & Sorrel dish which serves four.

Ingredients

  • Roast Jersey Royal Ingredients
  • (serves 4)
  • 100g Unsalted Butter
  • 4 large Jersey Royals.
  • 1 sprig of thyme
  • 10g Kelp
  • 2 cloves garlic lightly crushed
  • Creamed Potato Ingredients
  • 100g Jersey Royals
  • Salt to taste
  • 50g butter
  • 150ml Buttermilk
  • 25g crème fraiche
  • Seaweed Cream Sauce Ingredients
  • 50g Cream
  • 20ml Chardonnay vinegar
  • 50g Crème fraiche
  • 1 tspn chopped kelp
  • Lemon juice

Method

Roast Jersey Royal Method
1. Heat a pan just big enough to for the potatoes. Add 25g butter then add the potatoes.
2. Colour them gently without burning the butter until they are golden brown.
3. Add the remaining butter, thyme, kelp and garlic.
4. Cook very gently on a low heat for a couple of hours until they are nice and soft. They will have the internal texture of a baked potato.
Creamed Potato Method
1. In a small pan cover the Jersey royals with water and add a pinch of salt.
2. Bring to the boil, then simmer until just cooked.
3. Remove from the water and while hot push through a potato ricer.
4. Place the butter, buttermilk and crème fraiche into a pan and reduce by half.
5. Whisk in the potatoes very carefully, just until you have a wet but solid potato puree that holds.
Seaweed Cream Sauce Method
1. Reduce the cream by a 1/3.
2. Add the vinegar, crème fraiche and kelp, season with lemon juice if needed.