Zeeduivel Recipe

Cook potatoes

Place the potatoes (whole or halved if large) into a pot and cover with cold water by about 2 cm. Add 1 tbs of the sea salt. Bring to a simmer and cook until tender when pierced with a knife, about 12–18 minutes depending on size. Drain well and let steam-dry in the colander for 2–3 minutes.

Finish potatoes

Roughly crush the hot potatoes with the bottom of a bowl or a fork to break them slightly (leave some texture). Return to the pot off the heat, add 30 g butter and 2 tbs olive oil, season with 0.5 tbs sea salt and 1 tsp black pepper, and toss gently to coat. Keep warm until plating.

Prepare cockles

Rinse the cockles under cold water and remove any beards or grit. Discard any open shells that do not close when tapped.

Steam cockles

In a wide sauté pan over medium heat, melt 20 g butter. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Pour in 120 ml white wine and 1 tbs lemon juice, bring to a brisk simmer. Add the cockles, cover and steam, shaking the pan occasionally, until shells open, about 4–6 minutes. Remove the pan from heat. Discard any cockles that remain closed. Stir in chopped parsley and adjust seasoning with a pinch (0.5 tbs) of sea salt if needed. Keep the cockles and their cooking liquid warm; reserve about 40–60 ml of the liquor to finish the dish if desired.

Blanch samphire

Bring a small pot of water to a rolling boil. Add the samphire for 20–30 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Dress salad

In a bowl, combine the blanched samphire, baby watercress, minced shallot, lemon zest, 1 tbs olive oil and 0.5 tsp freshly ground black pepper. Toss gently and taste for seasoning; samphire is salty so add no additional salt unless necessary.

Make salsa verde

In a food processor or by hand with a knife, combine 30 g parsley, 10 g capers, 30 g cornichons, 2 anchovy fillets (if using), 1 garlic clove, 1 tbs lemon juice, and 1 tsp red wine vinegar. Pulse or mince until finely chopped. While blending, drizzle in 60 ml olive oil to form a loose, bright sauce. Season with 0.5 tsp coarse sea salt and 0.25 tsp black pepper. Adjust acidity and salt to taste.

Warm shallow serving plates. Spoon a bed of the dressed samphire and watercress mixture in the center of each plate (divide into 4 portions). Place a portion of the finished warm potatoes on top or alongside the greens.

Arrange a generous portion of steamed cockles over the potatoes and greens, spooning a little of the reserved cockle liquor and melted butter over them to keep moist.

Drizzle 1–1.5 tbs salsa verde over each portion (or place a spoonful alongside). Dot with small pieces of the remaining butter if desired for gloss. Finish with a small grind of black pepper and a light sprinkle of chopped parsley for color.

Serve immediately so potatoes and cockles are warm and samphire retains its crunch.