Potato and Roe
Clare Smyth's most celebrated dish — a baked potato with dulse beurre blanc, herring and trout roe. Humble British produce transformed into something extraordinary.
Clare Smyth
Core by Clare Smyth
JapaneseContemporaryAdvancedZero Waste
Prep Time
30m
Cook Time
24h
Food Cost
22%
Sustainability
64%
Ingredients
44
Proteins
Pork Bones
standard2000.0g
Pork Belly
standard600.0g
Soft-boiled Eggs⚠ Allergen
standard120.0g
Vegetables
Kombu
seasonal30.0g
Menma
standard80.0g
Nori
standard5.0g
Scallions
seasonal30.0g
Grains
Fresh Ramen Noodles⚠ Allergen
standard400.0g
Method
1
Blanch pork bones, then roast at 200°C for 30 minutes until golden.
40m
2
Place roasted bones in pot with water and kombu, simmer for 24 hours on low heat.
Sauciersimmering1440m
3
Braise pork belly at 150°C for 3 hours until tender, slice before serving.
Rôtisseurbraising180m
4
Cook fresh ramen noodles, assemble in bowl with broth, chashu, egg, and toppings.
Saucier5m
Contains Allergens
Cereals containing glutenEggs
Techniques
SimmeringBraising
More from Clare Smyth
Lamb Carrot
Carrot slowly confited in lamb fat until tender and juicy, served with pressure-cooked neck of lamb, the cooking juices reduced to a rich glaze, balanced with sheep's milk yogurt.