Catch Of The Day Recipe

Inspired by The Courtney Room

Time2h

Serves4

Confit potato salad, radish, kosho emulsion

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Ingredients

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Potato Salad

2.2 lb (1 kg) Yukon Gold potatoes

7/8 cup (200 ml) olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1/2 cups Fresh dill

7.05 oz (200 g) Radishes

Kosho Emulsion

2 tsp yuzu kosho

1 large Egg yolk

1 tsp Dijon mustard

0.42 cup (100 ml) Tuscany sunflower oil

1 tbs ReaLemon lemon juice

Method

Prepare the Potato Salad

Confit the Potatoes

Preheat the oven to 120°C (250°F). Peel and cut the Yukon Gold potatoes into wedges. In an oven-safe dish, combine the potatoes, olive oil, salt, and black pepper. Cover with foil and confit in the oven for about 1.5 hours until tender.

Prepare the Radishes

While the potatoes are cooking, thinly slice the radishes. Set aside.

Combine Ingredients

Once the potatoes are cooked, let them cool slightly. In a bowl, mix the confit potatoes with the sliced radishes and fresh dill. Adjust seasoning with salt and pepper if needed.

Make the Kosho Emulsion

Combine Ingredients

In a bowl, whisk together the egg yolk, yuzu kosho, and Dijon mustard until smooth.

Emulsify

Slowly drizzle in the vegetable oil while whisking continuously until the mixture thickens. Stir in the lemon juice and season with salt to taste.