Sole with seaweed butter & new potatoes
Asparagus with furikake
Pickled Rock Samphire
1. First make a pickle solution for the rock samphire, bring all ingredients to the boil
until sugar dissolves and allow it cool down.
2. Blanch the rock samphire for 1 minute in salty boiling water and refresh in cold
water, set aside. Combine blanched rock samphire with pickle solution once cool
3. Put the potatoes onto boil using the same samphire water, add pimento and fresh
seaweeds. Allow them to simmer for about 15 minutes depending on there size.
Turn them off once just cooked and let them rest in the cooking water.
4. Now to make the furikake powder; Roast kelp in preheated oven at 220’C for 4-5
minutes. Toast seeds in a medium-hot pan, tossing constantly.
5. Grind laver, and kombu seaweeds in mortar and pestle or spice grinder until fine.
Grind seeds in mortar and pestle keeping them somewhat coarse. Combine all in a
bowl with wild garlic powder and salt. Set furikake to one side.
6. To make seaweed butter, grind dry seaweed lettuce to a fine powder in mortar and
pestle or a spice grinder, combine well with softened butter, if doing a larger batch
this can be done in a food processor. Set aside.
7. Prep the whole sole, skinned, trimmed and head left on or off. Season fish with salt
and some dried kombu powder
8. Dust fish lightly in some gluten free flour, shake off the excess. Heat a frying pan
with oil and butter, seal fish on both sides. Move onto an oven tray with a knob of
seaweed butter and a splash of cider vinegar, place into 200’c preheated oven for 4-
6 minutes. Cook until you can tell by touching that it will come off the bone in the
thickest place. Allow to rest on a platter for a couple of minutes.
9. Meanwhile heat griddle until it’s piping hot, prepare your asparagus. Rub with oil
and some salt. Sear on the hot griddle for 1 minute on either side.
10. Melt seaweed butter gently in another saucepan, pour some over the whole fish.
11. Strain potatoes add to a bowl with melted seaweed butter, add some salt, a splash
of cider vinegar and crush and stir together, place in a nice bowl to serve.
12. Pop asparagus onto a nice serving dish and sprinkle liberally with furikake.
Serve up your whole fish, sides of seaweed butter new potatoes and the asparagus with
furikake in the middle of the table to share.