London Chefs on How to Cook Potatoes During the Lockdown This Weekend | Eater London

"A technical, umami-led potato course that pairs seaweed, fermented crisps and a buttery sauce with briny roe: potatoes are cooked sous-vide with salted kombu and butter, then reheated in the reserved cooking fat; thin potato slices are also lightly fermented with 2% salt in vacuum bags for 24 hours and then deep-fried into crisps seasoned with vinegar powder. A vinegar reduction is turned into a beurre blanc enriched with chopped kombu and dulse, and a mix of trout and smoked herring eggs folded with chives provides a salty, textural topping. The finished plate is assembled with the re-warmed potato, a pile of crisps, the roe mix and a selection of peppery sorrels and chive tips, with the sauce served on the side." - Adam Coghlan