Confit Potato with Smoked Trout
Stephen Doyle
Serves 6
Clare Smyth’s Oncore Restaurant’s signature dish inspired this summery adaption for Stephen and his love of potatoes- It also has an umami tweak but is easier than serving the potato with Clare’s Kombu beurre blanc.
Serve with 2019 Riesling, 2019 Schubert, of the 3 Pinots 2016 or 2018 first, next 2017 Pinot Noir
Ingredients
3 large waxy potatoes (I used desiree potatoes)
500g, butter (melted) the butter must cover the potatoes in the pot.
1 Smoked trout, skinned, boned and flaked
1 large leek, cleaned of grit and sliced.
6 t organic white miso
1 sheet of seaweed cut into slivers or confetti for garnish(scissors make it easy)
small jar of salmon caviar (optional)
Ginger*
(*An optional tweak -use 2t slivered ginger soaked in white vinegar to best showcase the 2017 Pinot,)
Cabbage ¼ small cabbage finely shredded
3T peanut oil
1t sesame oil
splash of water
Method
Trim the top and bottom of the large oval potatoes so they retain a flat bottom and top. Place potatoes in a pot and cover with melted butter and simmer for 20-30 mins until they are cooked through. Check with a skewer after 20 mins; if the potato is soft all the way through the thickest part, it is cooked. .
(You can reuse the butter again and again for confit if the liquid is drained into a clean jar with a lid and kept in the fridge.Remove the cooked potatoes to a plate covered with baking paper and place them in the fridge. Once cold, slice the potato lengthways so you have 6 portions.)
Slice all of the white & pale green inner heart of the whole leek to reduce wastage and saute those slices in 1 T peanut and 1 t sesame oil until softened. Splash with some water to hasten cooking time if needed.
When ready to serve, smear a thin covering of miso paste onto the top of the potato and saute the bottom side in the remaining peanut and sesame oil. When the potato is warmed through, place it on a bed of finely shredded raw cabbage to plate. Microwave the leeks for a minute to reheat and place on top of the miso. Top with flaked, smoked trout and sprinkles of dessicated seaweed.