Bore Da My Laver

Name: Bore Da My Laver
Yield: 4
Ingredients: 225 g Peeled and diced potatoes; 15 g Sugar; 2 tablespoon Laver bread (feel free to omit if you can't get hold of any, or replace with 30g finely chopped unseasoned nori); 3.5 g Instant yeast; 1 tablespoon Unsalted butter; 165 g Bread flour, plus more for kneading; 1 teaspoon Salt; 1 Large egg; 1 tablespoon Activated charcoal (feel free to omit if you don't fancy it!); Flaked sea salt; 2 Leeks, tough leaves removed and roots trimmed, cut into 5cm chunks; 2 tablespoons Dijon mustard; 1 tablespoon Cider vinegar; 3 tablespoons Extra virgin olive oil; 2 teaspoons Capers; Salt & pepper, to taste; 8 6 Chunky Fish Fingers; 200 g Homemade mayo (sunflower oil, olive oil, Dijon mustard, cider vinegar, garlic); 200 g Brown crab meat; 1 tablespoon Finely chopped chives; Pickled red onion rings; 1 Egg, beaten, for egg wash

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Intermediate

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Bore Da My Laver Recipe

Created by Hugh Woodward https://www.instagram.com/hughwoodward/

Our method

Boil the potatoes in unseasoned water until completely cooked through -reserved 2 tbsp of the cooking water. Drain them and leave to steam dry in the colander for a few minutes, then mash them thoroughly with the butter and laver (if using).
When the dough is stretchy and bouncy, move it to a greased bowl, cover with cling-film and leave it to rise somewhere warm until doubled in size and preheat the oven to 200°C.
MEANWHILE, blanche the leeks in seasoned boiling water until tender to the point of a knife. Quarter them lengthways into strips.
Whisk together the mustard, vinegar, oil, salt and pepper until you've got a thick sauce. Add the capers. Use this to dress the leeks in a small bowl. Check the seasoning.
In a bowl fold the brown crab meat through the mayonnaise and add the chives. Again, season to taste.
Meanwhile, whisk together the flour with the sugar, salt, yeast and charcoal until combined. Add the egg and the (still warm) potato and get kneading -the dough you're looking for is slightly sticky and, rather excitingly, jet black.
When doubled, knock the dough back and divide into 4 equal pieces. Roll these into balls and place on a lined baking tray. Allow to rise for 15 minutes before brushing lightly with the egg wash. Sprinkle with flaked sea salt and bake for 20 minutes. Set aside to cool.
Cut the burger buns in half and spread with the crab mayonnaise. Top with a tangle of the leeks then the cooked fish fingers. Place the pickled red onion rings on top followed by the final bun.
Cook the Fish Fingers to packet instructions.
Enjoy!