A few recipes ago I used some sea salad seaweed. I have had plenty left over so I’ve been trying to think of every day recipes that I can use it it because it’s so nutritious. It is optional to use the seaweed but I do recommend it!
You can find it here:
350g mixed fish (I used smoked haddock, cod and salmon)
2 leeks, chopped
1 carrot, chopped
Zest of half a lemon
2 large potatoes, cubed
25g unsalted butter
25g plain flour
1 tbsp tarragon
2 tbsp sea salad seaweed
- Preheat oven to 200C. Cook potatoes in a pan of water until soft. Drain and return back to pan. Add the seaweed and thoroughly mash together. Set to one side.
- For the sauce, melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take off heat, gradually whisk in the milk and add tarragon. Return back to heat and bring to the boil, stirring occasionally.
- Place the fish, leek, carrot and zest in an oven proof dish. Pour over the sauce and top with the mashed potato. Cook in a preheated oven for 30-35 minutes.