Ingreadient :

Potato Preparation

• 4 Charlotte potatoes (medium)
• 30g Salted kombu
• 250g Butter
• 20g Dulse, finely chopped
• 5g Salt

Vinegar Reduction

• 75g White wine
• 75g White wine vinegar
• 50g Shallots, sliced
• 1 Garlic clove
• 2g White peppercorn
• 3 sprigs Thyme

Potato Crisps

• 1 Ratte potatoes (small)
• 2 ltrs Vegetable oil
• Vinegar powder, to taste
• Salt, to taste

Dulse Beurre Blanc

• Vinegar reduction, from above
• 50g Double cream
• 200g Butter, diced
• Reserved kombu and dulce, chopped
• Lemon juice, to taste
• Salt, to taste

Roe Mix

• 60g Trout eggs
• 30g Smoked herring eggs
• 10g Chives, chopped

Direction :

1. Wash the potatoes and add to a saucepan with the butter, kombu, dulse and salt, the butter should melt to cover the potatoes
2. Cook at a slow simmer for 1 to 1.5 hours until the potatoes are cooked through. Then leave to cool.
3. Once cool, remove and separate the potatoes from the kombu and cooking liquid, pass off the cooking liquid through a sieve and reserve.
4. Top and tail the potatoes then transfer to a container with the cooking liquid. Leave to marinate for 24 hours in the fridge.
5. Chop the cooked kombu and dulse, then reserve for the beurre blanc.