The rich, nutty flavours of the hollandaise give this veggie dish an extra kick
170g potatoes, peeled and halved
80g beetroot, cooked
100g carrots, peeled, trimmed and grated
Handful of kale, stalks removed and finely shredded
4 tbsp plain flour, plus extra for dusting
Salt and pepper
1 tsp harissa paste
3 hen eggs
Squeeze of lemon juice to taste
Sunflower oil for frying
Pinch of cayenne pepper
4 duck eggs, soft-boiled for 5 minutes, cooled and carefully peeled
2 small handfuls of panko breadcrumbs
Knob of butter, for cabbage
¼ savoy cabbage, shredded and blanched
Peel and grate the potatoes and celeriac onto a clean dry tea towel. Scrunch the tea towel into a ball and rinse under the cold tap to release some of the starch. Squeeze out as much liquid as possible and season well with salt and pepper.
In a separate bowl, grate the beetroot and carrot. Squeeze out any excess liquid. Add the kale, harissa paste and half of the flour. Divide the mixture into portions and press into round cakes.
Heat an ovenproof frying pan over a medium heat with a little olive oil. Pan-fry the cakes for a few minutes each side until lightly golden and they begin to crisp a little around the edges. Transfer to the oven for 8-10 minutes to finish off.
Meanwhile, make the brown butter hollandaise. Melt 50g butter in a small saucepan. The butter will begin to foam. Keep a close eye on it and give it the odd swirl in the pan. You will see lightly browned specks forming and it should give a nutty aroma. Take the pan off the heat at this point and transfer the butter to a heatproof jug. Wipe the pan clean and melt the remaining butter, but don't take it to the point of turning brown. Add to the jug with the browned butter. (Brown butter – or beurre noisette – is full of flavour and a lot darker in colour than normal melted butter so it is best to use sparingly). In a separate bowl, add two hen egg yolks with a squeeze of lemon juice. Set over a pan of barely simmering water and whisk for about 3-5 minutes until it becomes thick and pale. Slowly pour in the melted butter, whisking continuously to avoid it splitting. Transfer back into the jug and keep warm.
Heat some sunflower oil in a heavy-based pan. Put the extra flour onto a small plate. Season with salt, cracked black pepper and a pinch of cayenne pepper. Whisk the remaining hen egg in a small bowl. Sprinkle the panko breadcrumbs onto a large plate. Dust the cooked duck eggs with the seasoned flour, dip into the egg wash, making sure to remove any excess egg, and coat all over in the breadcrumbs. Drop some panko breadcrumbs into the hot oil. If they brown quickly, the oil is hot enough. Cook the duck eggs for two minutes. Remove with a heat-proof slotted spoon onto some kitchen roll to drain.
Heat a little oil with a knob of butter in a small pan. Stir-fry the cabbage for a few minutes. To arrange, put the rosti on a large plate, top with the wilted cabbage. Make a nest for the egg to sit on then pour over some brown butter hollandaise.
Recipe by Jody Spencer
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