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Butter Confit Potatoes with Seaweed + Crème Fraîche
Butter Confit Potatoes with Seaweed + Crème Fraîche
Butter Confit Potatoes with Seaweed + Crème Fraîche
750 g unsalted butter
1 sheet nori
2 cloves garlic
2 sprigs thyme
1 tbsp smoked sea salt
500 g new potatoes
4 sprigs dill
50 g crème fraîche
1 lemon
750 ml vegetable stock
7 g kombu
2 tbsp crispy onions
  1. Put a small saucepan over a low heat and add the butter. Let it melt until the cloudy impurities separate. Carefully pour the clari ed liquid into a jug or bowl, avoiding as many of the cloudy bits as possible.
  2. Tear the nori into a mini food processor and blitz to a rough crumb. Peel and crush the garlic and add it to a medium saucepan with the nori, clari ed butter and thyme. Season with smoked salt, put the pan over a medium heat and add the potatoes. Turn the heat down and simmer for 1 hour.
  3. Roughly chop the dill and stir it into the crème fraîche. Zest in the lemon and season with a little smoked salt and pepper.
  4. Put a small saucepan over a high heat and add the vegetable stock and the kombu. Let it bubble away for 30 minutes, until it reduces to a slightly sticky sauce. Strain the kombu out of the stock and keep the stock warm.
  5. Divide the potatoes between your serving plates and pour over the sauce. Top each potato with a small dollop of crème fraîche, some crispy onions and a sprig of dill. Season everything with a little extra smoked salt.
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