I first made this dauphine potato recipe as an apprentice chef. Years later, I decided it would make the perfect topping for my gurnard and seaweed pie. Red gurnard is an ideal base, its firm texture, sweetness and rich shellfish characteristics shine through, even beneath the golden potato topping. The seaweed brings a level of complexity and savouriness to the pie that spinach or other green vegetables just can’t, so take the time to source the best quality.
