With ocean fresh* caught fish and some beautifully foraged sea lettuce, all that’s required from the dark recesses beyond the bulkhead are potatoes, eggs and a fresh chilli.
This hearty filling warmer is quick and simple way to make a quick and easy meal using limited ingredients, providing of course a fish can be found.
Recipe feeds four.
– Four sea trout
– 1 x lemon
– Fresh wild thyme
– Ramsons wild garlic
– Six large baking potatoes
– Sea lettuce or gut weed of similar quantity (rinse, repeat and wash)
– Half a tablespoon of flour per potato
– 3 eggs
– Salt and pepper
– Oil for frying
– 1 x red chilli, chopped
– Pinch of paprika
Instructions: Seaweed rosti
- Peel and grate uncooked potato
- Boil seaweed in salted water for 1 minute to soften
- Remove seaweed using a slotted spoon + drain excess water + pat dry
- Mix grated potato, seaweed, flour, egg, flour, chilli + paprika in a bowl
- Add extra flour until mix binds and a firm patty is formed
- Make patties about 1cm thick + fry in oil until golden brown
- Serve while hot with either sour cream, mayonnaise or aioli
Instructions: Sea trout
- Stuff cavities with quarter lemon, fresh wild thyme, butter + wild garlic
- Wrap fish individually in tin foil
- Place on embers, turning each 5 min until no translucent flesh visible
– Francis Bunker, Seaweeds of Britain
– Caroline Warwick-Evans and Tim van Berkel, The Seaweed Cookbook: A guide to edible seaweeds + how to cook with them
– Three Hungry Boys
*The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old. When patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense.
At Octane we have made a new, differentiated and entirely transparent definition – Ocean fresh. Simply put, it means caught and eaten same-day.