Ingredients
For the potatoes
- 12 medium potatoes I use the anya variety scrubbed
For the courgette
- 2 large courgettes
- 1/2 lemon juice
- 10 g dill remove any thick stalks generous pinch smoked salt
For the almond cream
- 400 g blanched almonds soaked overnight & drained 3 tbsp white wine vinegar
- 2 confit garlic cloves optional - use raw garlic*
- 2 lemons juice & zest
- 100 ml olive oil 400ml water
- sea salt to taste
To plate
- 2 tbsp olive oil
- 4 tbsp flaked almonds toasted 1 lemon zest
Course:
Main Course, Main Dish
Instructions
- For the potatoes, bring a pan of water to the boil and cook the potatoes until just soft. Cut in half lengthways and put aside.
- For the courgette, either with a mandolin or with a knife, slice into ribbons. Gently combine in a bowl with the lemon juice, salt and dill. Store in the fridge.
- For the cream, blend all the ingredients together besides the water. Add the water gradually until you reach a thick and smooth consistency. Season to taste, store in the fridge.
- Bring a frying pan onto a high heat, add the oil. Once hot, place the potatoes flat side down and fry until crispy. Take your serving plates and spread a generous portion of the cream on each one. Lay on top the potatoes. Place the courgette amongst the potato, try to prevent too much liquid from the courgette transfer onto the plate. Sprinkle with the almonds, lemon zest and any leftover dill. Finish with a drizzle of olive oil.
- To make confit garlic, submerge some peeled garlic cloves in olive oil and gently heat until the cloves soften. Store the cloves in the oil. You can use the oil in cooking through salads, also try crushing cloves on toast with a sprinkle of rock salt.
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