Smoked Catfish with Seashore Greens is a modern Fusion recipe for a classic dish of pan-fried smoked catfish served on a bed of blanched seashore greens and pickled hop shoots. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Smoked Catfish with Seashore Greens.
For the Dressing:
20 ramson fruit pods (or use radish pods)
2 tbsp white miso paste
juice of 1/2 lemon
salt, to season
cracked black pepper, to season
slices of lemon, to accompany
Method:
Bring a pan of lightly salted water to a boil.
In the meantime, put a large frying pan over medium heat. Once hot melt the butter and when foaming add the fish. Cook on the first side for 4 minutes, until lightly golden then flip over and cook for 3-4 minutes on the other side.
A few minutes before the fish is ready blanch the sea purslane, sea beet and orache leaves in the salted water for 2 minutes. Drain in a colander.
Arrange piles of the pickled hop shoots on a plate and sit the fried fish on top. Garnish with cracked black pepper and chopped sea rocket leaves.
Arrange the blanched sea purslane, sea beet and common orache on the side.
Beat together the ramson fruit pods, white miso paste and lemon juice in a bowl or cup. Drizzle over the fish and greens and serve.
