Jersey Royal Pearls with Chive Beurre Blanc, Lardo, and Caviar by Will Holland
Ingredients
60 Jersey Royal pearls, thoroughly washed
1 strip Fresh seaweed
50g Shallot, finely chopped
100ml Dry white wine
100ml White wine vinegar
50ml Jersey double cream
150g Unsalted Jersey butter, diced, cold
1 bunch Chives, finely chopped
100g Lardo, finely diced
30g Exmoor caviar
Fresh rosemary flowers, to garnish
Method
1.Place the Jersey Royal pearls in a saucepan and cover with cold water. Add a large pinch of Jersey sea salt and the fresh seaweed. Bring to the boil and simmer for 10 minutes or until cooked.
2.In a separate pan, combine the shallot, wine and vinegar. Place over a high heat and boil until the liquid has reduced by half. Add the cream and return to the boil. Add the cold butter, one piece at a time, whisking continuously until all the butter has been incorporated into an emulsified sauce. Season to taste with Jersey sea salt.
3.Gently fold the cooked Jersey Royal pearls and chives through the beurre blanc until evenly coated. Divide among serving dishes, then scatter with the diced lardo. Carefully spoon the Exmoor caviar over the top and finish with fresh rosemary flowers.
Recipe created by Will Holland
