Salmon, Samphire and Buttery Jersey Royals

A seasonal summer delight.

If you are lucky enough to grow your own, then the race from soil to plate is on.

The good life it certainly is. And a client, gracious enough to lend us their new kitchen.

Pan fried salmon. Samphire. Jerseys.

Buttery bliss.

Ingredients
• 500g Jersey Royals
• 8 cubes of chilled butter
• 4 salmon fillets – skin on
• 3 tbsp olive oil
• 1 large shallot
• Juice of a lemon
• 4 good handfuls of samphire – trim the woody bits
• Small bunch of parsley chopped
• Handful of capers (optional)

Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins or until tender.

Blanche the samphire in boiling water for two minutes and set aside. Meanwhile, in a small pan over low heat, gently simmer the lemon juice, salt and pepper. Piece by piece, whisk in the chilled butter until incorporated. Add a dash of water to loosen, if necessary.

Add the samphire to the butter and lemon juice emulsion and place over a low heat for 4 minutes. Remove from the heat and set aside until ready to serve.

Add a dash of olive oil to a pan over a medium-high heat. Once the oil is hot, pan-fry the salmon, skin-side down, for 3 minutes. Turn the salmon over and add a knob of butter to the pan. Spoon the bubbling butter over the salmon to glaze.

Season and portion the salmon onto plates.

Add the jerseys into the empty salmon pan with a knob of butter for 1 min coating them and then serve onto plates and spoon the samphire over the top of the salmon.