We are big fans of easy peasy food cooked simply in the great outdoors, nothing beats huddling around a fire with new friends and getting stuck into some of the good stuff and this recipe most certainly fits the bill.
If we can combine a spot of adventuring with something tasty to stop the tummy rumbles then all the better, our kayak caught sea bream ciabatta with wild sea tartar is a sure fire way to keep the wolf from the door and all the better for you with some wild foraged goodies we plucked straight from the seashore and threw in for good measure.
FOR THE WILD SEA TARTAR
Enough for 6 lip-smackingly good sea bream ciabattas
2 tbsp pickled rock samphire (recipe on the Fore / Adventure blog)
2 tbsp of capers
Juice of 1 lemon
Tub of crème fraîche
1 tsp of rock samphire vinegar
Add the ingredients to a bowl and give it a stir….et voila you have yourself a wild sea tartar, you can add more ingredients to suit your palate or you could also add in some wild chives or wild garlic if you’re lucky enough to have them within reach.
FOR THE BARBECUED SEA BREAM
enough for 6 ciabattas
wild seashore goodies
Start by preparing your fish, gutting and descaling.
Stuff the cavity with edible seaweeds & wild seashore goodies. We used sea beet, sea lettuce, pepper dulse and Jack by the hedge.
Wrap your fish in seaweed to protect the skin and give added flavour we used sargasum muticum. If you don’t manage to find any Kelp is also another great seaweed to wrap fish in.
Cook on the Barbecue for around 10 minutes, keep a close eye on it and turn it half way. Meanwhile toast your ciabatta on the BBQ to give it a crunch.
Stuff the toasted ciabatta with some of the Jack by the Hedge (wild garlic mustard) your barbecued sea bream and lashings of the wild sea tartar and you’ll be hopping back to the ocean to get another one on the line ready to go on the barbie for round two in no time.
You can find more tasty recipes from nature’s larder at Fore / Adventure.