Discover delicious recipes incorporating the Seagreens® Culinary Range
Lemon Grilled Swordfish
Exotic adaptation of a traditional Italian dish.
Prep Time : 1Hr
Serves 4
Ingredients
Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or
Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) – fresh or
defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Pelvetia Pieces
We recommend Clearspring Dried Nori (www.clearspring.co.uk), available from Health Stores, Sainsury’s and Goodness Foods Direct (www.goodnessdirect.co.uk ).
Method
- First, make the fish stock. Roughly chop the spring onions and carrot. Melt the butter in a large saucepan, add the chopped vegetables and cook until they start to soften. Add the remaining stock ingredients and simmer gently for 30 minutes, skimming the surface occasionally to remove any scum.
- Meanwhile, prepare the soup. Chop the onion, potato and carrot. Melt the butter in a frying pan, add the chopped onion, potato and carrot, and cook for 10 minutes, stirring, until they start to colour.
- Remove the fish stock from the heat and strain it to remove the fish trimmings, vegetables and bouquet garni. Return the strained stock to the saucepan and stir in the onion, potato, carrot, and the laver purée. Return the saucepan to the heat and simmer for 25 minutes. Season with the Seagreens® Culinary Ingredient and freshly ground black pepper.
- Pour the soup into a food processor and process it to a medium consistency. For a fine consistency, use a blender or sieve. Recheckand adjust the seasoning (using Seagreens® Culinary Ingredient in place of salt), then return the soup to the saucepan and bring to simmering point.
- Serve with oven-warm crusty bread. Grind Seagreens® Pelvetia Pieces and pepper to taste.
Kedgeree with Laver
Kedgeree was an 18th-century Anglo-Indian invention, a spicy mixture of rice and vegetables which, with the addition of smoked fish, became popular as a Victorian breakfast dish.
Prep Time : 10m
Serves 3-4
Ingredients
Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or
Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) – fresh or
defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Pelvetia Pieces
We recommend Clearspring Dried Nori (www.clearspring.co.uk), available from Health Stores, Sainsury’s and Goodness Foods Direct (www.goodnessdirect.co.uk ).
Method
- Put the rice in a sieve and rinse well under running water. Put it in a saucepan with a tightly-fitting lid. Add the water and the cardomoms.
- Bring the water to the boil, then reduce to a low simmer and make sure the saucepan lid is firmly in place.
- Cook for about 6 minutes without removing the lid.
- Remove saucepan from heat, without removing the lid, and set it aside.
- Peel the hard boiled eggs and chop up the egg white and yolk separately.
- Put the laver in a sieve to drain.
- Meanwhile, melt the butter in a large frying pan, sprinkle the Seagreens® Culinary Ingredient over the fish, and gently sauté thefish for about 5 minutes until it breaks into flakes with a fork.
- Remove the cardomoms from the rice, then stir in the rice, egg white, laver purée (keeping back a tablespoonful for garnish) and lemon juice.
- Transfer the mixture to a heated serving dish and garnish it with the chopped egg yolk and the remaining laver purée arranged in stripes across the dish.
- Grind Seagreens® Pelvetia Pieces to add flavour and nutrition.
Welsh Laver Soup
This traditional Welsh recipe combines fragrant fish stock and butter-fried vegetables.
Prep Time : 1hr
Serves 4-6
Ingredients
Fish stock
Spring onions: 4
Carrot: 1 medium
Butter: 50g (2oz)
Fish trimmings: 1kg (2lb) or cheap white fish 500g (1lb)
Water: 1.2 litres (2 pints)
Dry white wine: 200ml (7 fl oz)
Bouquet Garni : 1
Soup
Onion: 1 medium
Potato: 1 medium – large
Carrot: 1 medium
Butter: 75g (3oz)
Laver purée: 75g (3oz)
Seagreens® Culinary Ingredient: 1 tablespoon
Freshly ground black pepper
Seagreens® Pelvetia Pieces
Crusty bread, to serve
Method
- First, make the fish stock. Roughly chop the spring onions and carrot. Melt the butter in a large saucepan, add the chopped vegetables and cook until they start to soften. Add the remaining stock ingredients and simmer gently for 30 minutes, skimming the surface occasionally to remove any scum.
- Meanwhile, prepare the soup. Chop the onion, potato and carrot. Melt the butter in a frying pan, add the chopped onion, potato and carrot, and cook for 10 minutes, stirring, until they start to colour.
- Remove the fish stock from the heat and strain it to remove the fish trimmings, vegetables and bouquet garni. Return the strained stock to the saucepan and stir in the onion, potato, carrot, and the laver purée. Return the saucepan to the heat and simmer for 25 minutes. Season with the Seagreens® Culinary Ingredient and freshly ground black pepper.
- Pour the soup into a food processor and process it to a medium consistency. For a fine consistency, use a blender or sieve. Recheckand adjust the seasoning (using Seagreens® Culinary Ingredient in place of salt), then return the soup to the saucepan and bring to simmering point.
- Serve with oven-warm crusty bread. Grind Seagreens® Pelvetia Pieces and pepper to taste.