Sea Bass with Sea Beet and Marsh Samphire

Ingredients:

2 sea bass fillets
butter, for frying
100g Girolle mushrooms (oyster mushrooms also work well)
200ml vegetable stock
A splash of dry white wine
Small handful of fresh basil, fennel and parsley (cow's parsley is good here)
A handful of sea spray (Suaeda maritima) leaves (optional)
2 pinches of crushed alexanders seeds (or common hogweed seeds or freshly-ground black pepper)
1/4 tsp Scurvy-grass Salt
200g sea beet leaves (or bubstitute kale)
200g marsh samphire

Method:

Place a pan over medium hat, add the butter and when foaming use to fry the girolles until they begin to brown. At this point add a pinch of sea spray leaves and a pinch of alexanders or common hogweed seeds.

Fry for 1 minute then pour in the stock and a splash of white wine. Bring to a simmer and cook for 10 minutes.

Whilst the sauce is reducing bring a pan of water to a boil. Place another frying pan over medium heat and add a knob of butter.

As soon as the butter is foaming add the sea bass fillets, skin side down and fry for a few minutes on this side, until the skin is golden and crispy.

Stir the freshly-chopped basil, fennel and parsley into the sauce and stir to combine. Now transfer the fish from the frying pan into the sauce.

Add the smphire to the boiling water and blanch for 2 minutes then drain and refresh in cold water.

Add another knob of butter to the pan used to fry the fish. Once the butter is foaming add in the sea beet leaves and fry for 1 minute then add a splash of white wine. Add in the blanched marsh samphire and allow to warm up.

Divide the sea beet and marsh samphire mixture between two plates. Sit a fish fillet on top then season the girolle sauce with Scurvy-grass Salt before spooning over the fish.

Sprinkle some more sea spray and alexanders or common hogweed seeds over the dish and serve.