Equipment
Ingredients
cured egg yolk
- 200 ml soy sauce
- 2 egg yolk
potatoes and sauce
- 300 g jersey royal potatoes, scrubbed and cleaned
- 1 bay leaf
- 50 g unsalted butter
- 1 shallot, finely diced
- 2 garlic, crushed
- 1 celery, finely diced
- 50 ml moscatel vinegar
- 100 ml heavy cream
- 40 g capers
- 3 g parsley, chopped
- 30 g wild garlic, leaves sliced, flowers reserved
Nutrition (per serving)
Method
Submerge the egg yolks in a container filled with soy sauce. Cover and chill in the refrigerator for 6 to 8 hours to cure.
Place potatoes and bay leaf in a pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a knife.
Drain the potatoes and let them cool briefly in the pot. Once handled easily, drain fully and cut into quarters.
Melt butter in a pan over low heat. Add the shallot, garlic, and celery, cooking for 5 minutes until soft.
Pour in the vinegar and heavy cream. Bring the liquid to a boil, then immediately remove the pan from the heat.
Stir the capers, parsley, and sliced wild garlic leaves into the cream mixture. Season with salt and pepper to your preference.
Place the quartered potatoes in a large bowl. Pour the sauce over them and toss gently to coat.
Transfer potatoes to a plate. Garnish with wild garlic flowers and the cured egg yolks removed from the soy sauce.
Chef's Notes
- Jersey Royals have a unique nutty flavor; do not peel them, just scrub the skins.
- The soy sauce used for curing can be reused for seasoning other dishes.
Storage
Refrigerator: 48 hours — Potatoes may lose texture upon reheating.
Reheating: Gently warm in a pan over low heat with a splash of water or cream.
