This dish was created using the Wild Veg box from Totally Wild UK, using the foraged ingredients, sea bass and a few other simple ingredients. Any of the foraged ingredients can be swapped out for similar foraged or shop-bought ingredients if you need to.
Ingredients to serve 2
- Knob of butter (make this recipe dairy free by substituting with dairy-free spread)
- 100g Girolles mushrooms
- 200ml vegetable stock
- A splash of birch sap wine (any white wine will do)
- Small handful of fresh basil and parsley
- A handful of sea spray leaves
- 2 pinches of crushed alexanders seeds
- 200g sea beet leaves
- 200g marsh samphire
Prepare the sauce first:
- Melt a knob of butter in a hot pan and fry the girolles mushrooms until they begin to brown.
- Add a pinch of sea spray and a pinch of alexanders seeds and fry for another minute.
- Add the vegetable stock and a splash of wine and simmer for 10 minutes to reduce.
While the sauce is reducing:
- Put a pan of water on to heat up.
- Melt a knob of butter in another frying pan and add the fish (skin side down). Fry for a few minutes on the skin side.
- Chop some fresh basil and parsley into the sauce and stir.
- Put the fish into the pan with the sauce and remove from the heat.
- Put the samphire into the boiling water and cook for 2 to 3 minutes.
- Add a knob of butter to the pan which you cooked the fish in and add the sea beet leaves.
- Fry the sea beet for a minute, then add a splash of white wine.
Time to serve:
- Serve the fish on a bed of sea beet and marsh samphire and pour the girolles sauce over.
- Sprinkle with more sea spray and alexanders seed to taste.
Consider: If you like your food with a little bit of a “kick”, consider adding a few garlic mustard seeds to the sauce, or add a few young horseradish leaves with the sea beet, or both!