Ingredients:
2 dover sole fillets
100g marsh samphire
100g sea beet
50g sea arrowgrass (coriander grass) [use only the pale green bases of leaf stems or the green seeds stripped from the stem or the young green flower spikes], minced
50g sea aster leaves
50g sorrel leaves (+12 leaves to garnish)
4 tbsp sea spray leaves, to garnish
butter for frying
salt and freshly-ground black pepper, to taste
Method:
Bring a large pan of lightly-salted water to a boil. In the meantime, melt a couple of pats of butter in a frying pan over medium heat. When the butter is foaming, add the fish, skin side down and cook for about 6 minutes, until golden on the skin side. Flip over and cook for 5 minutes on the other side.
Add the sea beet, marsh samphire, sea aster and sorrel leaves to the boiling water and blanch for 3 minutes. Turn into a colander, drain and then refresh under cold water. Drain well then chop.
When the fish is almost done, move to the side of the pan and add the blanched and chopped greens. Fry for about 2 minutes until warmed through.
Divide the salt marsh greens mixture between two plates. Sit the solve fillets, flesh side uppermost on top. Arrange six sorrel leaves along the backbone. Scatter over the chopped arrowgrass then season with salt, black pepper and sea spray leaves
Serve immediately.
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