We recently sent over a few jars of our sea salt infusions to fantastic Guernsey chef James Ferguson to experiment with. He has kindly allowed us to share his fish and new potatoes recipe, which is a lovely fresh dish that’ll be perfect for a summer’s evening.
- Lemon balm leaves
- Fresh fish, we love Jason at Surf and Turf
- New potatoes
From the pantry
- 1/2 x cup of milk
- 1/2 cup of water
- 1 x cup of all-purpose flour
- Etai Organic Lemon & Thyme and Kelp sea salts
- 2 tsp x baking powder
- Guernsey butter
Finely chop your lemon balm and mix with a healthy sprinkling of Etai Organic Lemon & Thyme sea salt, this is going to be added to melted butter which will coat the fresh new potatoes.
To make your batter you’ll need to add your milk, water, flour, baking powder and one teaspoon of Etai Organic Kelp sea salt to a bowl; mix until smooth.
Prep your fish by removing any bones (if needed) using kitchen tweezers, and cut into goujons.
In the meantime, cook your new potatoes, once cooked, coat with your melted butter, lemon balm and sea salt mix.
Time to eat
Serve up your goujons and potatoes with a side of other Etai sea salt infusions, for people to sprinkle as they wish.
Dig in and enjoy, this will be your favourite summer dish!
Have you got an event coming up, whether that’s a large dinner party at home, corporate do, wedding or other function, head to Cooked By James Ferguson for fabulous food that’ll impress you and your guests.