Masterchef has started again, the amateur competition, and I’m amazed at how good some of the contestants are, and how brave they all are! I could never enter, too nervous, and really just not good enough! I do love cooking though, and tonight I cooked a very simple meal but which was absolutely delicious. With a little refinement, it really could be a Masterchef dish!
While we were away we went to Monmouth, and there is a great deli there, The Marches Delicatessen, with a very friendly and helpful young man working there – maybe he’s the owner, I’m not sure, but he was very helpful and cheery. There were so many delightful things on the shelves, I could have spent a fortune! There was a wide range of Welsh cheeses and other local produce, but because we wouldn’t be coming straight home, we were limited with what we could buy. We did buy some cheese, and we also bought some olives, and tried some seaweed gin (not me, I like seaweed, I don’t like gin).
I was intrigued by an attractive collection of dried seaweed in little bottles, like you would have dried herbs. There were five different weeds, wrack, gutweed, laver, dulse and kelp… Now I’d heard of lava and dulse as edible seaweeds, and I’d heard of wrack and kelp as marine plants, but gutweed? Curious! I didn’t buy the set, produced by The Pembrokeshire Beach Food Company… until the following day when we went back to Monmouth, and having had seaweed on my mind, I went back and treated myself!
So now we’re home and I decided to follow the gutweed…
- white fish of your choice
- Dove’s gluten-free flour (for coating the fish)
- dried flaked gutweed
- sea-salt crystals
- lemon juice
- milk (I guess you could use fish stock if you have some! Or maybe wine!)
- mix the flour, seaweed and salt – I was cooking 1 filet of fish and used 2 tsp – next time i will use a little more
- melt the butter in the pan, and when it is foaming, cook the fish until it is done
- remove from pan and keep warm
- add the left over flour/salt/seaweed to the pan – and more butter if you need
- stir until it makes a roux – because it is not ordinary flour it does go a little lumpy, but you can soon get rid of that
- add the liquid – enough to make a sauce, taste and adjust the seasoning
- put the sauce to the side of the fish so it doesn’t lose its crunchy coating
- eat with bread and butter (or whatever you like!)
Here is a link to the deli:
…and where you too can get the seaweed if you can’t get to Monmouth:
…and the company who produce it – and a whole load of other things which you can buy on line: