New Potatoes With Uni Curd Recipe

Cook potatoes

Place the new potatoes (leave small ones whole; halve any larger than 1 1/4 inch) in a saucepan and cover with cold water by 1 inch. Add 1 tablespoon sea salt. Bring to a gentle simmer over medium-high heat and cook until potatoes are tender when pierced with a knife, about 12–18 minutes depending on size. Drain and set aside to cool slightly.

Prepare uni curd base

In a small saucepan over low heat, combine the butter and heavy cream just until butter melts and mixture is warm (do not boil). Remove from heat and let sit 1 minute.

Blend uni curd

In a blender or food processor, add the fresh uni, softened cream cheese, warmed butter-cream mixture, lemon juice, salt, and white pepper. Purée on high until completely smooth and emulsified, about 30–45 seconds. Taste and adjust seasoning. The curd should be silky and spreadable; if too thick, add up to 1 tablespoon warm cream to loosen. Keep warm over a very low bain-marie or at room temperature if serving within 30 minutes.

Finish potatoes

Toss the warm drained potatoes with 2 tablespoons unsalted butter until glossy and lightly coated. Season with a pinch of salt and white pepper. If desired, halve potatoes and warm in a 350°F (175°C) oven for 5 minutes to reheat before plating.

Prepare sea beans: if very salty from packing, rinse briefly under cold water and pat dry. Roughly chop sea beans into 1/4–1/2 inch pieces.

In a medium bowl, combine chopped sea beans, parsley leaves, rinsed capers, anchovy fillets, and minced shallot. Using a fork or small mortar and pestle, lightly mash the capers/anchovy/shallot with the parsley to build a coarse paste but keep texture.

Whisk in 4 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest until combined. Season with 1/2 teaspoon black pepper and adjust salt to taste (sea beans and capers add saltiness). Let the salsa verde rest 10–15 minutes for flavors to meld.

Prep and char vegetables: Slice the green tomato into 1/4-inch rounds or into 1/2-inch wedges if you prefer more body. Cut the red onion into 1/2-inch rounds and separate into rings.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking lightly. Add 1 tablespoon neutral oil and carefully place tomato slices and onion rings in the pan in a single layer (do in batches if needed). Char without moving for 1–2 minutes until a good brown/black blister forms, then flip and char the other side for another 1–2 minutes. Reduce heat to medium if vegetables are browning too quickly.

Remove charred tomato and onion to a plate. While still warm, sprinkle with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika (optional). Let rest 2–3 minutes so juices redistribute.

Plate the potatoes: Arrange warm buttered new potatoes on each plate (for 4 servings, divide evenly; see servings). Spoon 1–1 1/2 tablespoons of the uni curd on or next to each potato, or pipe small quenelles using two spoons.

Add sea bean salsa verde: Spoon about 1–1 1/2 tablespoons of the sea bean salsa verde per serving alongside the potatoes, so the saline, herbal notes complement the uni curd.

Place 2–3 charred green tomato slices and a few charred onion rings per serving over or beside the potatoes and uni, distributing evenly.

Finish: Drizzle each plate with about 1/4 teaspoon extra-virgin olive oil, scatter microgreens or chopped chives over the top, and serve with a lemon wedge to the side for optional brightness.

Serve immediately while potatoes are warm and uni curd is silky. Leftover uni curd can be refrigerated up to 24 hours; bring to room temperature before serving and whisk to re-emulsify.