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Jersey Royal potato, cockle, sorrel and smoked eel salad, by Madalene Bonvini-Hamel

06 April 2011
Jersey Royal potato, cockle, sorrel and smoked eel salad, by Madalene Bonvini-Hamel

Ingredients
(serves four)
1 bunch of sorrel, washed
500g Jersey Royal potatoes
120g hot smoked eel, flaked
1 lime, cut in quarters
4 soft boiled hens' eggs (optional)
200g purple sprouting broccoli
10 silver skin anchovies in oil
200g cockles, meat only
2tbs rapeseed oil
1tsp chopped tarragon
1tsp malt vinegar

Method
Blanch the broccoli in salted boiling water, refresh in ice water and drain once cold.

Wash the Jersey Royals and boil in salted water until tender. Cut the potatoes in half. Once ready to serve, sauté the potatoes in the remaining rapeseed oil until golden, season to taste and serve warm. Whilst sautéing the potatoes, pan-fry the cut limes until golden on each side in the same pan as the potatoes - it will give the potatoes a delicious tangy seasoned flavour.

Marinate the cooked cockles: mix the cooked cockles with one tablespoon of the rapeseed oil, chopped tarragon and the malt vinegar, season lightly and set aside for 10 minutes to marinate.


For the sorrel pesto

Ingredients
1 bunch of sorrel
30g pine nuts, toasted
20g golden linseeds
30g Parmesan cheese, grated
30ml rapeseed oil
1 clove of garlic, crushed
4 sprigs of mint
1/4 small bunch of parsley
Salt and freshly cracked black pepper

Method
Toast the linseeds and pine nuts, set aside to cool completely.

Place the ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed and let the flavours develop for about 20 minutes.

To serve, sauté the potatoes once you are ready to serve. Arrange the ingredients on the plate, drizzle over the pesto. Serve immediately.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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