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Potatoes with whipped roe

Name: Potatoes with whipped roe
Yield: 6
Ingredients: 12 baby potatoes (such as baby chat); 4.00 tbs extra virgin olive oil; 8 thin slices lardo or pancetta; Shredded toasted seaweed and edible coastal (we used ice plant – substitute basil), to serve; 2 large onions, finely chopped; 150g brown sugar; 100ml red wine vinegar; 1/2 bunch thyme, leaves picked; 80g fresh white breadcrumbs; 1/4 cup (60ml) lemon juice; 1/4 white onion, finely chopped; 50g fresh (not cured) John Dory roe (order from fishmongers – substitute cod or mullet roe), chopped; 275ml sunflower oil

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https://healthimprovements.info/recipes/potatoes-whipped-roe/7zthzuj1 — Potatoes with whipped roe

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by James Viles

Feb 15, 2019

There's a lot to love about this dish. The sweetness of the onion jam, saltiness of the pancetta and crunch of chat potatoes - it's a sure hit!

12 baby potatoes (such as baby chat)
2 tbs extra virgin olive oil
8 thin slices lardo or pancetta
Shredded toasted seaweed and edible coastal greens (we used ice plant – substitute basil), to serve

Onion jam

2 tbs extra virgin olive oil
2 large onions, finely chopped
150g brown sugar
100ml red wine vinegar
1/2 bunch thyme, leaves picked

Whipped roe

80g fresh white breadcrumbs
1/4 cup (60ml) lemon juice
1/4 white onion, finely chopped
50g fresh (not cured) John Dory roe (order from fishmongers – substitute cod or mullet roe), chopped
275ml sunflower oil

Method

1.

For the onion jam, heat oil in a small, heavy-based saucepan over medium heat. Add onion and cook, stirring occasionally, for 1 hour or until starting to caramelise. Add sugar and vinegar, and cook, stirring regularly, for 20 minutes or until reduced to a sticky jam. Stir through thyme.
2.

For the whipped John Dory roe, place bread, lemon juice, onion, 1/4 cup (60ml) warm water and 1 tsp salt flakes in a blender and whiz until smooth. Add roe and, with the motor running, gradually add oil in a steady stream until thick and emulsified (it should be the consistency of thick mayo). Transfer to a bowl, cover and chill until required.
3.

Preheat oven to 180°C. Grease a baking tray and line with baking paper.
4.

Using a sharp knife, thinly slice potatoes at 3mm intervals, crossways, three-quarters of the way through. Toss in oil and a pinch of salt flakes, place on prepared tray and roast for 55 minutes or until tender. Spread the onion jam onto a large serving plate. Top with potato and spoonfuls of whipped roe. Drape with lardo and scatter with seaweed and coastal greens, if using.