wild garlic recipes

TOM HUNT: GRILLED FILLET OF DAB WITH WILD GARLIC SALSA

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Recipe by Tom Hunt author of The Natural Cook.

Dab’s are now in season and make a great sustainable choice. According to the Marine Conservation Society a recent study suggests that dab is the most abundant fish species in the North Sea. They are in the same family as lemon and dover sole but cost a fraction of the price. The meat is delicious, pearly white and has a gelatinous texture. If you see one for sale jump at the opportunity to cook it. Wild garlic also called ramsons are now just in season too. Their sweet leaves compliment the delicate fish well, but I’d recommend making extra salsa, to add to a number of dishes such as grilled meat or vegetables.

INGREDIENTS

FOR THE WILD GARLIC SALSA
(makes a small jam jar full)

25g capers (buy salted from an Italian deli if available), soaked for 4 hours, roughly chopped
75g wild garlic (ramsons)
25ml cider vinegar or to taste
75-100ml extra virgin olive oil

FOR THE FILLET OF DAB
(serves 2 as part of a main meal)

2 fillets of dab
Light olive oil for frying
Wedges of lemon to serve

METHOD

FOR THE WILD GARLIC SALSA

Save six of the wild garlic leaves to decorate the plates. Chop the rest of the leaves and finely chop the stalks. Bruise the chopped wild garlic and capers in the pestle and mortar, grinding them to a rough paste. Stir in the olive oil and vinegar. Season to taste. Store in an airtight jar for up to four days.

FOR THE FILLET OF DAB

Heat an oiled frying pan until it starts to smoke. Add the fish to the hot pan – skin side down – drizzle a little olive oil over the fillet and season. Fry for two to three minutes until the fillet is almost cooked through. Carefully remove from the pan and place on a serving plate – skin side up – on top of a three wild garlic leaves. Dress with a tablespoon of salsa and eat immediately.

tomhunt_wildgarlicsalsa

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