This is the main course for my February six-course season supper club at Brown and Green on the triangle in Crystal Palace. It’s a lovely, hands-on meal, if you go for the pescatarian version, and the fondant potatoes add an extra layer of decadence. For a vegan option, just replace the butter with vegan butter.
Serves 4
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2 tbsp dried wild mushrooms
250g unsalted butter, 2 tbsp butter
1 tbsp olive oil
4 potatoes, peeled and halved
2 garlic cloves, sliced, plus 2 unpeeled garlic cloves
1 sprig of sage
1 spring of rosemary
300ml vegetable stock
100ml white wine
1 tbsp lemon juice
8 langoustines/king oyster mushrooms, halved lengthways
400g purple sprouting broccoli
4 caper berries
1 tbsp chopped flat-leaf parsley
sea salt and black pepper
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Place the dried mushrooms in a jug and add 300ml of boiling water. Stand for 20 mins. Remove the mushrooms with a slotted spoon and chop. Set aside.
To clarify the butter, place the butter in a saucepan and heat until a liquid. Allow to cool for 15 mins, then pour the bright yellow liquid into a jug, leaving behind the milky liquid. This remaining milk-like mixture can be used in cakes instead of milk or in pancake batter.
Add the oil to a large saucepan and add the potatoes. Sear, moving the potatoes around with tongs so they fry on all sides, for 4-5 mins, or until golden. Add the clarified butter, whole garlic cloves, sage and rosemary, then cook for 5 mins. Pour in the stock, season and simmer for 30 mins.
Melt 2 tbsp of butter in a large saucepan and add the garlic cloves. Sauté for 1 min, then add the white wine and lemon juice. Bring to the boil then season and simmer for 2 mins. Stir in the chopped rehydrated mushrooms and mushroom stock and bring to the boil. Add the langoustines/king oyster mushrooms and simmer for 7-10 mins, until the langoustines/king oyster mushrooms are piping hot throughout.
In the meantime, place the purple sprouting broccoli in a saucepan of boiling water and cook for 3 mins. Drain and divide the broccoli and caperberries between four serving dishes. Top the dishes with the langoustines or king oyster mushrooms, spoon over some of the broth and garnish with parsley. Serve with the fondant potatoes.
