Seaweed makes a big-flavoured addition to a mash.
Be it a simple mashed potato or a more creative variant like the mashed celeriac in this recipe - remember that by using seaweed, you can cut down on adding salt.
INGREDIENTS (serves 2)
- 2 Fillets of seabass
- Quarter / half Celeriac, peeled
- A potato, peeled
- Cherry tomatoes on the vine
- 2 tsp Seaspoon Seaweed Umami Blend
- 150g Sugar snap peas
- 1tbsp soy sauce
- 1 dessert spoon honey
- Splash of sesame oil
- 1 tbsp rice vinegar
- Parsley and basil to garnish, chopped
- Pre-heat the oven to 180c.
- Put a pan of water on to boil. Cut the potato and celeriac into smallish pieces and simmer until soft. Remove from the heat and mash.
- Roast the cherry tomatoes with a sprinkle of salt and pepper, for 15 mins.
- Brush the skin side of fish with olive oil and sprinkle a teaspoon of Seaspoon Seaweed Umami Blend and leave to marinate for 10 mins.
- Heat the olive oil in frying pan and when hot fry the fish skin side down for 3 mins, until skin is crispy. Turn fish and sprinkle more Seaspoon Seaweed Umami Blend on top, cook for 2 more mins.
- Boil the sugar snap peas for 2 to 3 mins.
- Heat sauce ingredients (Soy, honey, sesame oil and rice vinegar) in a frying pan.
- Serve the fish on plate topped with the sauce, and surrounded by peas and tomatoes and the mash on the side. Garnish with chopped parsley and basil, and an extra sprinkle of Dulse on top.
You can buy Seaspoon Seaweed in our online shop today: