Signature dish · v. 2017
Potato and roe
Clare Smyth · 1978 · Core, Notting Hill, London
A single charlotte potato, slow-cooked, under trout roe and a dulse butter sauce. The cheapest thing on the plate is the subject.
Why it works
Slow cooking sets the potato's starch without collapsing it, so it stays sliceable; the seaweed butter and the roe supply the salt and the sea the potato has none of.