Entree: Ireland – Ulster / Northern Border – Dulse and Yellowman (Pan-fried Irish seaweed served with crushed Northern Irish honeycomb toffee and buttered potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 oz (225 g) dulse, rinsed and roughly torn
- 1 lb (454 g) waxy potatoes (about 4 medium), scrubbed and cut into 1/2-inch (1 cm) slices
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) Irish butter or additional unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 2 tbsp (30 ml) Irish whiskey
- 8 oz (225 g) yellowman (Northern Irish honeycomb toffee), broken into small pieces
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- Salt and black pepper to taste

Instructions

1. Bring a pot of salted water to a boil, add potato slices and simmer 6–8 minutes until just tender; drain and set aside.
2. In a large skillet over medium heat, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil; add shallot and sauté until translucent, about 2 minutes.
3. Add potato slices to the skillet and fry until golden and slightly crisp on both sides, about 6–8 minutes; season with salt and pepper and transfer to a warm plate.
4. Wipe the pan, add remaining 1 tbsp (15 ml) oil and bring to medium-high heat; add torn dulse and quickly pan-fry 2–3 minutes until heated through and slightly crisp at edges; season lightly.
5. In a small saucepan over low heat, melt 2 tbsp (30 ml) butter, stir in whiskey and lemon juice and warm until combined; remove from heat and stir in half of the broken yellowman pieces to form a coarse glaze.
6. To serve, arrange potatoes on plates, top with pan-fried dulse, drizzle with the whiskey-yellowman butter, scatter remaining yellowman pieces and parsley over the top, and finish with additional black pepper.