Michel Roux’ s Salmon with Seaweed Buttered Jersey Royals
FOOD + DRINK Coastal Cuisine cont...
Michel Roux’ s Salmon with Seaweed Buttered Jersey Royals
Recipe by: Jersey Royals, jerseyroyals. co. uk
Serves: 2
Ingredients:
• 300g Jersey Royals
• Salt
• 8g dry dulse seaweed, rehydrated and drained
• 60g unsalted butter, softened
• 2 salmon fillets
• 1 lemon
• 60g samphire
Method:
1. Preheat the oven with a baking tray inside to 180 ° C.
2. Cook the potatoes in boiling salted water until tender.
3. Mix the seaweed and softened butter together and chill in the fridge.
4. Slice the lemon and place the slices on a sheet of foil with the samphire. Season the fish and place on top.
5. Fold over the foil to form a parcel and place on the preheated tray and cook for 6- 8 minutes.
6. Once the potatoes are cooked, remove from the heat and drain almost all the water but leave a little in the bottom of the pan. Take the cold seaweed butter and cut it into pieces before adding it to the pan of potatoes. Swirl the pan gently using the heat of the potatoes to melt and emulsify the butter.
7. Remove the fish from the oven and open the foil. Serve the salmon and samphire with the seaweed potatoes and all of the butter emulsion.
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