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Butter Confit Potatoes with Seaweed + Crème Fraîche Ingredients 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 | Method- 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.
- 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.
- Roughly chop the dill and stir it into the crème fraîche. Zest in the lemon and season with a little smoked salt and pepper.
- 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.
- 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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