Jake Jones's mayan Gold Potato, Mussel, Caviar and Dill

Jake Jone’s Mayan Gold, Mussels, Caviar and Dill

Jake Jones is the Head Chef at Holbeck Ghyll Restaurant, Cumbria Jake has a fabulous reputation by introducing a modern British style to Holbeck Ghyll, with a strong emphasis on sourcing exceptional local ingredients in a mouth-wateringly imaginative way.

Jake kindly share his recipe, thanks Jake!

Serves 2
Ingredients

6 x tiny Mayan Gold Heritage Potatoes
200ml rapeseed oil
1 clove garlic
1 sprig thyme
1 baking potato
500g mussels in shell
250ml white wine
250ml double cream
50g butter
1 shallot, finely sliced
1 clove garlic, finely chopped
Juice of 1 lemon
1 large kohlrabi
50ml white verjus
100g dried seaweed
1 pack dill
100ml vegetable oil
Exmoor caviar

Method

Wash the potatoes well, scrape with a small knife until there is no skin left, then wash again. We vac pac them with 200ml rapeseed oil, garlic, thyme and 2g of salt, then cook at 90C for one and a half hours; as an alternative you could cook them slowly in a pan of oil with the aromatics until tender.
Wrap the baking potato in foil and cook in the oven at 180C for 1-2 hours until soft. Once cooked, cut into quarter, scrape out and discard the flesh, and cut the cleaned skin into strips. Dry the skin strips in a 100C oven, then deep fry at 180C and season.
While the potatoes are cooking, rinse the mussels in cold water, remove the beards, and clean. Place a pan on the stove until very hot, then add the mussels, pour in the wine, and place a lid on immediately; the mussels should be steamed and open in 1-2 minutes. Strain the meat, keeping the liquor, and cool in iced water.
To make the mussel sauce, sweat off the shallot and garlic in butter. Add the mussel cooking liquor and reduce by half, then add the cream and bring to a simmer. Set aside 8 of the cooked mussels; add the rest to the sauce and cook for 40 minutes on a low heat. Strain through a fine sieve to a clean pan, reduce to sauce consistency, and season with salt and lemon.
Slice the kohlrabi very thinly on a mandolin (you can use a knife, but a mandolin gives much more consistent width to the slices) and cut into discs with a ring cutter. Bring the verjus to the boil and pour over the discs. Leave to cool in the liquid.
Reduce the dried seaweed to a fine powder in a spice grinder. Pick a few sprigs of dill for garnish and immerse in iced water. Blanch the rest in boiling water for 6 minutes, then place straight into an ice bath, strain off, and dry for 20 minutes. Once completely dry, chop down and place in a blender with the vegetable oil, bend on full for 4 minutes, the pass through muslin.
To assemble, warm the potatoes and mussels in butter then drain off. Place the potatoes and mussels in the centre of the place, leaving space between them for the sauce. Place the pickled kohlrabi on top of the potatoes, with Exmoor caviar on top. Place the pickled dill and wild herbs around, then the potato skin. Warm the mussel sauce and spoon into the centre, then split this out with the dill oil. Sprinkle seaweed powder onto the place with a tea strainer.
Mayan Gold

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