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Bowmore Sea Lettuce, Clam, Potato and Oyster Rostis.
 River Cottage’s chief forager John Wright and head chef Gill Meller have created a series of delicious recipes perfectly matched to Bowmore Islay’s first Single Malt.
This dish makes a lovely and hearty foragers lunch or a more sophisticated evening meal.
Perfect with a dram of Bowmore 12 Years Old.
Ingredients
Serves 4
- 750g large white potatoes,
peeled and coarsely grated.
- 1 onion, finely sliced.
- 400g clams steamed open and
picked from their shells
- 4 – 6 oysters, shucked and
roughly chopped with out there
brine.
- 100g sea lettuce, washed and
boiled for 1 to 2 hours.
- Salt and freshly ground black
pepper.
- 3 tbsp olive oil.
Method
- Squeeze as much liquid from the
grated potato with your hands then
dry it with a clean tea towel - it’s
important to remove as much moisture
as possible.
- Thoroughly mix with the onion,
clams, oysters and finely chopped
sea lettuce, season with salt and
pepper.
- Heat the olive oil in a large,
frying pan - it’s important to use a
good non-stick frying pan.
- Add the grated potato and
shellfish mixture. Flatten the
surface with a spatula, making sure
it is level and all of a consistent
thickness.
- Cook over a medium-low heat for
about 10-12mins. The potato needs to
cook and brown on the base, so avoid
trying to turn them too soon.
- Turn the rosti carefully and
cook the other side for a further
10mins.
- Slide the rosti out the pan on
to a board and serve.
Foraging
Tip
The splendid seaweed ‘dulse’ is
excellent in this recipe to replace the
sea lettuce, as is gutweed.
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