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Fondant potato with cheese custard, dulse and nori fries
Fruit and vegetables
4 medium Yukon Gold
potatoes
potato
trim (see the fondant
potato
method below), cut into thin matchsticks
1 tsp
onion
powder
1 tbsp chopped fresh
chives
Tins, packets and jars
3
nori
sheets
Cooking ingredients
50g/1¾oz
white wine vinegar
15g/½oz caster
sugar
2 tsp
soy sauce
4
gelatine
leaves
pinch
salt
3 tsp
soy sauce
500ml/18fl oz
vegetable oil
½ tsp
caster sugar
½ tsp ground
black pepper
½ tsp
salt
50g/1¾oz pickled
walnuts
with liquor
Dairy, eggs and chilled
250g/9oz
double cream
6 free-range
egg yolks
plus 1 whole egg
200g/7oz strong
cheddar
, grated
75g/2½oz
gruyère
, grated
125g/4½oz unsalted
butter
4 tsp
milk
powder
Other
100g/3½oz fresh dulse, washed and drained
15g/½oz kombu dashi powder
½ tsp citric acid
½ tsp monosodium glutamate
3 tsp kombu dashi powder
Back to recipe
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