Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish.
A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.
Link to full recipe (courtesy of greatbritishchefs.com)
TIP: This recipe calls for kombu (kelp seaweed/dashi) powder to make the seaweed butter. You should be able to source this at the Yum Yum Oriental Market (Brighton), Unithai Oriental Market (Hove) or possibly Waitrose.
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