Roast Pollack with Seashore Vegetables and Oyster Butter

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

If you’re a fisherman and forager, this dish could cost you next to nothing. You can use some or all of the sea vegetables listed, according to what is available. You can always improvise with, say, some baby spinach leaves, chard or cultivated sea kale, but don’t expect it to have the flavour of its wild cousin. Sea beet tastes the way shop-bought spinach should - full of iron and slightly robust. Like chard, the leaves have a thick white stem, which can be left on or removed if you prefer