Wild Weeds and Salted Fish

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

  • About

Salting fish, as I’ve done in this dish, is an excellent way to use pieces of fish left over or trimmed from other dishes. One of the most offensive acts to me in a kitchen is the wastage of any edible part of an ingredient — especially fish. I never trim fish into squares or rectangles just so it looks pretty on the plate — at Attica we have too much respect for it. This is one aspect of upper-end restaurant culture that leaves me cold. A fish is not square! Customers understand this and t