Jersey royals with wild garlic and cream dressing and soy-cured egg yolk

Tender Jersey royal potatoes in a luxurious wild garlic cream sauce, with silky soy-cured egg yolk that melts into a rich, umami glaze. This elegant dish showcases seasonal produce with sophisticated simplicity.

By Matt Tebbutt
From Saturday Kitchen

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This Jersey royals with wild garlic and soy-cured egg yolk recipe contains nutritious potatoes, wild garlic, and protein from egg yolks, however the dish also includes high-fat ingredients like double cream and butter. The moderate portion size and inclusion of vegetables help balance these richer elements, which makes a moderately healthy dish overall.

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Ingredients

For the cured egg yolk

• soy sauce 200ml/7fl oz
• egg yolk 2 free-range

For the potatoes

• bay leaf 1
• jersey royal potatoes 300g/10½oz, scrubbed
• butter 50g/1¾oz unsalted
• shallot 1 banana, finely diced
• garlic 2 cloves, crushed
• celery 1 stick, finely diced
• vinegar 3½ tbsp Muscatel
• double cream 100ml/3½fl oz
• capers 3 tbsp baby
• parsley 1 tbsp chopped fresh
• wild garlic 1 handful, flowers reserved

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Method

Prepare the soy-cured egg yolks

1. Pour the soy sauce into a shallow container. Very gently separate your egg yolks from the whites, being careful to keep the yolks intact. Delicately place the yolks into the soy sauce, ensuring they’re fully submerged.
2. Cover the container and place in the refrigerator. Allow the yolks to cure for 6-8 hours. This process slowly transforms them into silky, flavourful gems with a unique umami richness that will complement the potato dish perfectly.

Cook the Jersey royals

1. Fill a medium saucepan with water and add a generous pinch of salt. Bring to a boil over medium-high heat.
2. Add the bay leaf to the boiling water, then carefully add the scrubbed Jersey royal potatoes. Reduce to a gentle simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes depending on their size.
3. Once cooked, remove the pan from the heat but do not drain. Allow the potatoes to cool in the cooking water – this helps them absorb flavour and maintain their texture.
4. When the potatoes have cooled to room temperature, drain them in a colander. Using a chef knife on a chopping board, cut each potato into quarters and set aside.

Create the wild garlic and cream dressing

1. Place a frying pan over medium-low heat and add the unsalted butter. Allow it to melt gently without browning.
2. Add the finely diced banana shallot, crushed garlic cloves, and finely diced celery to the melted butter. Sweat the vegetables for about 5 minutes, stirring occasionally, until they’ve softened but not coloured.
3. Pour in the Muscatel vinegar and allow it to bubble briefly, reducing slightly. This adds a wonderful depth and acidity to balance the richness of the cream.
4. Add the double cream to the pan and bring the mixture to a gentle boil. Once it begins to bubble, immediately remove the pan from the heat.
5. Stir in the baby capers, chopped fresh parsley, and wild garlic leaves (saving the flowers for garnish). The residual heat will wilt the wild garlic perfectly while preserving its vibrant flavour.
6. Taste the dressing and season with salt and freshly ground black pepper as needed. The dressing should be rich and flavourful with a perfect balance of creaminess, acidity, and aromatic garlic notes.

Assemble and serve

1. Pour the warm dressing into a large mixing bowl. Add the quartered Jersey royal potatoes and gently toss until they’re evenly coated in the luxurious dressing.
2. Transfer the dressed potatoes to a serving plate, arranging them attractively and spooning any remaining dressing over the top.
3. Scatter the reserved wild garlic flowers over the potatoes for a beautiful, seasonal garnish that adds both visual appeal and subtle flavour.
4. Using a slotted spoon or similar tool, carefully remove the cured egg yolks from the soy sauce. They will have firmed up slightly but remain delicate. Place them gently on top of the dressed potatoes, where they’ll create a stunning centrepiece.
5. Serve immediately, encouraging diners to break the yolks and mix them into the potatoes for an additional layer of rich, umami flavour.

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Suggested Wine Pairing

Majestic: Mâcon-Villages Les Préludes

This elegant unoaked Burgundian Chardonnay offers bright citrus notes with a subtle mineral backbone that beautifully complements the earthy Jersey potatoes and wild garlic. Its clean, refreshing character cuts through the richness of the creamy potato preparation while the delicate fruit flavours enhance the umami depth of the soy-cured egg yolk.

Tesco: Finest Picpoul de Pinet

This crisp French white delivers zesty lemon and green apple notes with a distinctive saline minerality that pairs wonderfully with the Jersey potatoes. The wine’s vibrant acidity balances the creamy potato covering while its clean finish refreshes the palate between bites of this elevated potato dish with its silky egg yolk crowning.

Sainsbury’s: Taste the Difference Albariño

This aromatic Spanish white offers fragrant peach and citrus flavours with a refreshing mineral edge that works harmoniously with the wild garlic notes in the potato preparation. The wine’s bright acidity cuts through the rich, velvety texture of the potato dish while complementing the umami depth provided by the soy-marinated egg yolk in this sophisticated potato creation.

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What can you serve with this

1. Pan-seared sea bass – The delicate, flaky texture and mild flavour of sea bass provide a perfect protein companion to the Jersey royals, with the fish’s subtle sweetness balancing the wild garlic’s pungency.
2. Roasted asparagus – Seasonal asparagus, simply roasted with olive oil and sea salt, adds a complementary green vegetable that shares the same spring harvest timing as Jersey royals and wild garlic.
3. Crusty sourdough bread – A slice of artisanal sourdough offers textural contrast and is perfect for soaking up any remaining cream dressing and broken egg yolk.
4. Watercress salad – A simple watercress salad dressed with lemon juice and olive oil provides a peppery, fresh counterpoint to the richness of the potato dish.
5. Cured salmon – Thinly sliced gravadlax or other cured salmon brings a complementary umami element that echoes the soy-cured egg yolk while adding another layer of luxurious flavour.

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Nutri-score Health Check

This Jersey royals with wild garlic and cream dressing with soy-cured egg yolk recipe receives a Nutri-Score rating of C (Moderately healthy). This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Positive Factors

• Jersey royal potatoes provide fibre, vitamin C, potassium, and B vitamins while being naturally low in fat.
• Wild garlic offers impressive nutritional benefits including immune-boosting compounds, vitamins A and C, and beneficial plant compounds with antibacterial properties.
• Egg yolks contribute high-quality protein, vitamin D, B vitamins, and essential minerals like iron and zinc.
• Fresh herbs like parsley add vitamins A, C, and K with minimal calories, plus antioxidant compounds.
• Moderate portion size helps control calorie intake while still providing a satisfying meal.
• Vegetables like shallots, garlic, and celery add nutrients, fibre, and flavour with minimal calories.

Negative Factors

• Double cream contains significant amounts of saturated fat, which can contribute to elevated cholesterol levels when consumed regularly in large amounts.
• Butter adds additional saturated fat to the recipe, increasing the overall calorie density.
• Soy sauce contributes high sodium content, which may be concerning for those monitoring salt intake for blood pressure reasons.
• The combination of cream and butter creates a rich sauce that significantly increases the calorie and fat content of an otherwise nutritious potato dish.
• Limited protein content in the overall dish (primarily from egg yolks) may require additional protein sources to create a balanced meal.