Whole sole with seaweed butter, new potatoes, grilled asparagus, furikake & pickled rock samphire

Mark Jennings of Pilgrims Restaurant

Whole sole with seaweed butter, new potatoes, grilled asparagus, furikake &  pickled rock samphire

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Sole with seaweed butter & new potatoes

  • 1 whole sole 500g (megrim, lemon or black sole depending on availability)
  • Salted butter 250g
  • Dried sea lettuce 5g
  • Sea salt
  • Dry kelp 5g
  • Cider vinegar 100ml
  • 500g new potatoes washed
  • 6-8 pimento
  • 2 handfuls fresh seaweed (kelp, laver or sea lettuce)
  • Rapeseed oil for cooking

Asparagus with furikake

  • 250g local asparagus
  • 10g (2tbsp) dried roast kelp powder
  • 10g (2tbsp) dried laver powder
  • 3 tbsp sunflower seeds toasted
  • 3 tbsp pumpkin seeds toasted
  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 3 tbsp wild garlic powder
  • 1 tsp salt

Pickled Rock Samphire

  • 50g Sugar
  • 100g White wine vinegar
  • 150g Water
  • 2 handfuls rock samphire
  • 3 cloves


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.

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