Jersey Royal Velouté with Smoked Egg Yolk, Summer Vegetables, and Pea Shoots by Will Holland
Ingredients
75g Unsalted Jersey butter
175g Onion, roughly chopped
1 clove Garlic, roughly chopped
500g Jersey Royals, thoroughly washed and roughly chopped
3 sprigs Fresh thyme
1Fresh bay leaf
1 strip Fresh seaweed
1L Jersey whole milk
350ml Smoked oil
4 Large free-range eggs
12 Jersey Royal pearls, blanched
12 English asparagus spears, blanched
1 Cucumber, peeled and melon balled
1 handful Freshly podded peas, blanched
1 handful Freshly podded broad beans, blanched
4 Radishes, thinly sliced
20 Pea shoots
Method
1.Place the butter, onion and garlic in a saucepan over a medium heat and sweat until soft with absolutely no colour. Add the Jersey Royals, thyme, bay leaf, seaweed and milk and gently simmer for 15 minutes or until the Jersey Royals are soft and completely cooked. Remove the thyme, bay leaf and seaweed before blending the soup in a liquidiser until smooth. Season to taste with Jersey sea salt.
2.Place the smoked oil in a container and place it somewhere warm to bring the oil to around 55°C. Crack the eggs and carefully separate the yolks. Place the yolks in the smoked oil for 30 minutes. Carefully lift out the yolks and season with Jersey sea salt and freshly milled black pepper.
3.Place an egg yolk in the centre of each serving dish. Arrange the asparagus, cucumber, peas, broad beans, sliced radishes and the pea shoots around the yolk. Present the velouté separately in individual jugs, allowing guests to pour it at the table for an elegant finish.
Recipe created by Will Holland
