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Sea Purslane and Sea Rocket Purée
Sea Purslane and Sea Rocket Purée is a modern British recipe for a classic wasabi-like paste made from a puree of sea purslane and sea rocket leaves with garlic, olive oil and soy sauce that makes an excellent dipping sauce for fish and seafood. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Purslane and Sea Rocket Purée.
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesBritish Recipes
Both sea purslane and sea rocket have a distinct saltiness and a wasabi/horseradish like pungency. They are also bitter greens, though this can be ameliorated by briefly blanching in salted water. Together they make an excellent wasabi-like paste that goes very well with fish and sushi.
Ingredients:
handful of young sea purslane leves
half as much young sea rocket leaves
2 garlic cloves, chopped
1 tbsp extra-virgin olive oil
2 tsp dark soy sauce
Method:
Bring a pan of salted water to a boil, add the sea purslane and sea rocket leaves and blanch for 30 seconds. Drain in a colander and refresh under cold, running, water.
Transfer to a blender, add the garlic, olive oil and soy sauce then render to a puree.
Serve as a pungent accompaniment.
