Michel Roux’s Salmon with Seaweed Buttered Jersey Royals

Salmon with Seaweed Buttered Jersey Royals (serves 2):

300g Jersey Royals 

Salt 

8g Dry dulse seaweed rehydrated and drained 

60g Unsalted butter softened 

2 portions salmon fillet 

1 Lemon 

60g Samphire 

 

Preheat the oven with a baking tray inside to 180C. 

Cook potatoes in boiling salted water until tender. 

Mix seaweed and softened butter together and chill in fridge.  

Slice lemon & place on a sheet of foil with the samphire. Season the fish & place on top.  

Fold over the foil to form a parcel and place on the preheated tray and cook for 6-8 minutes.   

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 into pieces before adding to the pan of potatoes. Swirl the pan gently using the heat of the potatoes to melt and emulsify the butter.  

Remove the fish from the oven and open the foil. Serve the salmon and samphire with the seaweed potatoes and all the butter emulsion.