Salmon with Seaweed Buttered Jersey Royals
Ingredients
300g Jersey Royals
Salt
8 g Dry dulse seaweed rehydrated & drained
60g Unsalted butter – softened
2 portions salmon fillet
1 Lemon
60g Samphire
Method
1. Preheat the oven with a baking tray inside to 180C
2. Cook potatoes in boiling salted water until tender.
3. Mix seaweed & softened butter together & chill in fridge.
4. Slice lemon & place on a sheet of foil with the samphire. Season the fish & place on top
5. Fold over foil to form a parcel & place on the preheated tray & cook for 6-8 mins.
6. Once the potatoes are cooked remove from the heat & drain almost all the water but leave a little in the bottom of the pan. Take the cold seaweed butter & cut into pieces before adding to the pan of potatoes. Swirl the pan gently using the heat of the potatoes to melt & emulsify the butter
7. Remove the fish from the oven & open the foil. Serve the salmon & samphire with the seaweed potatoes & all the butter emulsion
Recipe created by Michelin Star Chef Michel Roux Jr.
