In season now

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

April 04th 2016

Spring is such a fantastic time for new flavours, and something I particularly enjoy at this time of year is fish.

The warmer days, the lighter evenings – there’s something about springtime which makes me long for zesty, fresh and light seafood dishes.

And it just so happens that one of my most favourite pairings for salmon is in season during April: the Jersey Royal potato.

Quite deservedly regarded as the King of Spuds, this is one of the true gems of UK soil. Indeed, it is the only British vegetable to be granted EU Protected Designation of Origin status, putting it up there with Champagne, Parma ham and Camembert cheese.

These small, waxy delights owe their unique, delicate flavour to the climate and fertile soil of Jersey, something that is impossible to replicate elsewhere.

April is when the first crops appear in our shops, and as they’re only available outside of Jersey in mainland Britain, it would be rude not to indulge as much as possible while they’re in season.

Pairing Jersey Royals with salmon is a match made in heaven: simple, fresh, light – everything a spring supper should be. Throw in some in season watercress and there’s nothing more delicious.

This recipe is a quick and easy way to incorporate all three in minutes:


Grilled salmon and Jersey Royal potatoes with watercress

[ingredients]

[method]

  1. Cook the Jersey Royals in a pan of boiling water for 8-10 minutes until tender. Drain and toss with the butter and dill.
  2. Meanwhile, season the salmon fillets with black pepper and cook under a medium, preheated grill for 3-4 minutes on each side until cooked through.
  3. Place half the bag of watercress in a food processor and whizz until very finely chopped. Add the crème fraiche and pulse until well blended.
  4. Pile the potatoes onto 4 plates, sit a salmon fillet on top of each serving, then spoon over the watercress dressing. Top with remaining watercress and serve.

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