Cream of Jersey Royal Potatoes, peppered smoked mackerel, crisp pancetta & baked Jersey crisps

INGREDIENTS

• 20 Jersey royal potatoes
• Plenty of milk
• Generous splash of water
• Plenty of butter
• Handful of diced pancetta or 2 rinds
• 1 fillet of peppered smoked mackerel
• 1 garlic clove
• Sea salt to taste
• Chives, to serve
• Glug of olive oil, to serve
• Milled black pepper, to serve

MISE EN PLACE

• Peel potatoes, rinse in cold water and cut into even sized chunks
• Take 1-2 scrubbed Jersey royals and mandolin or cut them ultra fine, brush with melted butter
• Peel 1 garlic cloves
• Pour milk and some water into saucepan
• Cut half a pat of butter into cubes
• Crisp up pancetta in a hot pan with oil
• Cut chives into 1cm batons
• Flake the mackerel

METHOD

• Preheat the oven to 120 degrees and brush the
• Season the milk and water with sea salt and add a few cubes of butter.
• Cook the peeled and chopped potatoes in the liquid until soft.
• Liquidise until smooth and add butter and more liquid for a creamy and glossy consistency.
• Push the liquid through a sieve.
• Take the raw Jersey crisps and place on greaseproof paper in the oven for 10-15 minutes.
• Place the flaked mackerel in the centre of the bowl and build up.
• Add a few ladles of soup to the bowl.
• Garnish with pancetta, baked Jersey  chips and chive batons.
• Finish with milled back pepper and a glug of olive oil.

BATTERIE DE CUISINE

• Cooking pot
• Wooden spoon
• Potato ricer or masher
• Liquidiser
• Knife
• Chopping board
• Ladle
• Serving vessel
• Bowls
• Pepper mill
• Tea towel