by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
One of the main reasons I wanted to come to Jersey was the abundance of local island produce and you cannot get a tastier product than the little pearls of joy you get from the Jersey Royals.
Jersey Royal potatoes are a highlight of Spring. They have a nutty, earthy flavour and are in season from April until late June. There's no mistaking the taste of the Jersey Royal New potatoes. Their unique flavour comes from the fertile and rich soil as well as the gentle Jersey weather.
I hope you enjoy creating this delicious salad with these beautiful potatoes.
About Jersey Royals
Jersey Royals have been grown in Jersey for over 130 years. Today there are approximately 20 island farmers who grow Jersey Royals, many of whom grow potatoes and no other crops. The potatoes are grown on approximately 16,500 verges (approximately 7,300 acres).
The Jersey soil is light and well drained and many farmers use seaweed harvested from Jersey beaches as a natural fertiliser (it is known as vraic). Jersey has some of the most formidable tidal flows in the world, and the strong movement of the sea deposits large quantities of vraic on the shore. The practice of using vraic on the land dates back to the 12th century.
Seared cured sea trout with dill hollandaise and lemon jersey royal salad
The sea trout is best cured for a minimum of 24 hours to maximise the flavour or 48 hours offers an even better taste and texture.
For 4 people
For the cured sea trout
- 450g sea trout fillet (preferably middle-cut), pin boned
- 25g coarse sea salt/li>
- 25g caster sugar
- 1tsp crushed white peppercorns
- Finely grated zest of 1 lemon
- 3 asparagus spears
For Jersey Royals
- Washed Jersey Royals (boiled)
- Handful of washer watercress sprigs
- Salt and pepper
For Dill Hollandaise
- 300ml hollandaise sauce
- 6 tsps white wine vinegar
- 2 tsps caster sugar
- 2 tsps Djon mustard
- 2 tsps freshly chopped dill
- Salt and pepper
For Sweet Citrus Dressing (Makes approximately 150ml, it can be kept refrigerated in an air tight jar for several days)
- 50g caster sugar
- 50ml water
- Juice of 2 lemons
- 1 strip of lemon zest
- 1 star anise
- 1 stick of lemon grass, finely chopped
- 150ml olive oil
- Salt and pepper
For the sea trout
Lay the sea trout fillet skin side down on a large sheet of cling film.
Stir together the salt, sugar, pepper and lemon zest until well combined. Spread the mix on top of the fillet before wrapping in the cling film.
Lay the sea trout on a tray, salted side up, placing another tray on top carrying a weight, roughly equal to that of the salmon. The fish can now be refrigerated for 24 hours to complete the curing process, the salt and sugar mix dissolving into the fillet, leaving a 'cooked' finish.
To serve, simply unwrap, wiping the sea trout of any lemon zest before dividing into twelve slices.
Plunge the asparagus into boiling salted water until tender before refreshing quickly in iced water, Cut each spear into 4-5 pieces.
For the Sweet Citrus Dressing
For the dressing, boil together the sugar and water. Once the sugar had dissolved, add the lemon juice and zest, star anise and lemon grass.
Remove from the hear and leave to infuse for several hours before straining. Once strained, whisk the olive oil into the liquid and season with salt and pepper.
For the Dill Hollandaise
Rapidly simmer together the white wine vinegar and caster sugar, allowing the quantity to reduce in volume by half, reaching a syrupy consistency, before removing from the stove.
Whisk the sweet reduced vinegar, mustard and chopped dill into the hollandaise, seasoning with salt and pepper. This sauce must be kept warm before serving.
Heat a non-stick frying pan with a trickle of olive oil. Once hot, place the sea trout slice (each a minimu of 5mm thick) in a pan, searing quickly on one side only, to cook half way through the slice. Remove the trout from the pan, presenting it seared side up.
The slices can be brushed with a little lemon oil sprinkling each with a few sea salt flakes before serving.
Present the cured trout slices on a plate. Season the hot Jersey Royals and watercress with salt and pepper, adding some of the sweet citrus dressing.
Neatly arrange the salad with the trout, offering a small dish of dill hollandaise with each.
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