Sewin with Samphire and Laver Purée RecipeOrigin: Britain Period: Traditional |
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My dad professes to loathe laver with a passion. I also tried growing marsh samphire in the house this year to ensure that I had a fresh, young supply all year and summer (it was a very successful experiment) and avoids the problens you get with wild marsh samphire in that the stems can be woody. Sewin, of course, is the Welsh for salmon trout with a distinctive flavour and pink flesh. You could substitute salmon. Ingredients
750g sewin (sea trout) fillets 
Sewin with Samphire and Laver Purée Preparation:Method:Steam the sewin fillets until just cooked through (they should be very firm). Set aside to cool then use a very sharp knife (a sushi knife is ideal) and cut crossways into thin strips. Arrange the fish strips around the outside of a plate, overlapping the strips after you have made the first circle. Crumble the laver (nori is just the Japanese name for laver) into a pan, add enough water to cover then bring to a boil and cook until the seaweed breaks down into a purée. Transfer to a food processor and purée until smooth then either spoon or pipe small dots on top of the sea trout. Add the marsh samphire to a hot wok or frying pan and quickly stir fry until heated through. Place in the centre of the sea trout. Combine the lime juice, lime jest, ginger and brown sugar in a bowl. Whisk well then drizzle over the samphire and the sea trout. Serve immediately. |
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