Jersey Royals with wild garlic and cream dressing and soy-cured egg yolk
This dish makes the most of seasonal Jersey royals, pairing them with a creamy, tangy sauce, and silky cured egg yolk.
Ingredients
For the cured egg yolk
For the potatoes
- 1 bay leaf
- 300g/10½oz Jersey Royal potatoes, scrubbed
- 50g/1¾oz unsalted butter
- 1 banana shallot, finely diced
- 2 garlic cloves, crushed
- 1 celery stick, finely diced
- 3½ tbsp Moscatel vinegar
- 100ml/3½fl oz double cream
- 3 tbsp baby capers
- 1 tbsp chopped fresh parsley
- 1 handful wild garlic, flowers reserved
Method
To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours.
To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside.
Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper.
Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing.
Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top.
