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Roetato bake
Serves 4 Starters and mains
Ingredients
- 4 medium waxy potatoes, such as Désirée, cut into 2-3mm thick slices
- 240g ghee, melted and warmed
- 400g scraped fish roe from john dory, hake or turbot
- 2tbsp marjoram leaves
- 3 large banana shallots, finely diced
- 150g sour cream
- 2 bunches chives, finely chopped
- 100g sea urchin tongues, cleaned
- 100g salmon roe
Method
Preheat the oven to 200C/180C Fan/Gas 6. Add the potato slices to a large bowl with the warm melted ghee and mix until the potatoes are coated. Add the roe, marjoram and season with salt, then mix until the potatoes are coated.
Layer the potatoes in 4 single- egg-sized pans or use a large muffin tin, fanning around the base of the pan, then repeating in the opposite direction as you build. When the pans are full, add another 2 layers on top, as the potato will decrease in size during cooking. Place baking paper on top and bake for 25-30 minutes, until tender.
Leave the potatoes to stand for at least 10 minutes to allow the residual heat to finish cooking them, then tip them from the pan onto a warmed serving plate.
While the potato is still warm, place a spoonful of diced shallot in the centre, followed by a generous spoonful of sour cream. Add a spoonful of cut chives to the top and a twist of black pepper and sea salt. Add 3-4 sea urchin tongues and a spoonful of salmon roe around the sour cream to serve.
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