I liked the idea of serving the fish alone on a plate. It was a statement of intent. And it was provocative – I knew I would get people saying it needs some vegetables or potatoes. But I disagreed, people just needed to concentrate on the fish, reunited with seaweed on a plate with the help of a bit of butter.
Oil, for greasing
4 x 250 g/9 oz slip soles, skinned and heads removed
8 x 15 g/ ½ oz discs Seaweed Butter [see below]
When ready to cook, preheat an overhead grill (broiler) and arrange the slip soles on an oiled and lightly seasoned griddle pan. Cut thin slices of the seaweed butter and arrange a couple of slices on each fish. Place under the grill for 3–4 minutes. Baste at least once to ensure each fish is completely covered with the butter. You should see some signs of shrinkage at the bones.
Remove the fish from the grill (broiler) and leave to finish cooking on the hot pan for a further 3–4 minutes. Season very lightly and serve straight away.
This is the amount of butter we make at the restaurant. It keeps well in the refrigerator for up to a week and freezes very well, but you can also scale down the recipe to your needs.
Makes about 1.5kg/ 3 lb 5 oz
100 g/3½ oz fresh gutweed or sea lettuce (enough for 20 g/ ¾ oz dried seaweed)
2.5 kg/ 5 lb 8 oz (10 cups) crème fraiche, chilled
22.5 g/ ¾ oz (4½ teaspoons) sea salt
After gathering the seaweed, wash it very carefully and then dehydrate for 3 hours at 80oC/175oF. Check carefully for any shells or foreign objects, then put into a food processor and pulse to small, rough flakes. Store in an air-tight container.
Put the bowl of a stand mixer into the refrigerator to chill. Put the cream or crème fraîche into the cold bowl and beat at high speed with the paddle attachment. After about 5 minutes the cream will really stiffen up and you will hear a splashing sound as the buttermilk separates out from the buttermilk.
At this stage I turn down the speed and cover the bowl loosely to prevent liquid spraying everywhere. Continue beating until the buttermilk and butterfat separate completely. Be patient as it may take another 5 minutes or so.
Turn off the machine and strain off the buttermilk. Rinse under cold running water and strain again. With the machine on its lowest setting, mix in the salt and dried seaweed until fully incorporated.
Knead the butter between two pieces of wax (greaseproof) paper to squeeze out the last of the buttermilk. Finally, shape into a cylinder or a round pat, wrap in wax (greaseproof) paper and store in the refrigerator.
Extracted from The Sportsman by Stephen Harris
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