Seabass with Scarlet Elf Cups and Wild Garlic
This quick supper is surprisingly elegant, and surprisingly colourful for one made with ingredients that are in season in the late British winter! Vivid red elf cups and bright green wild garlic give this meal the look of something you might be served at the height of summer in the Mediterranean.
- 150g scarlet elf cups
- A couple of handfuls of young wild garlic leaves and buds
- 2 fillets of seabass, weighing about 150g each, skin-on and scaled
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 40g butter
- Clean the scarlet elf cups using a small brush to remove any dirt or detritus. Wipe away any mud using dampened kitchen paper. Stubborn, dried-on mud and moss may need to be scraped or even cut away with a sharp knife. Trim away any tough stems and set the mushrooms aside.
- Rinse the wild garlic leaves in cold water and drain. Shred any larger leaves into 2cm strips.
- Dry the seabass fillets thoroughly and season lightly with salt. Warm two serving plates in a low oven.
- Set a large non-stick frying pan over a high heat and add the olive oil. When the oil is shimmering, add the sea bass fillets, skin side down. Immediately press them down with a spatula to stop them curling and to ensure the skin stays in contact with the pan. Leave them to cook without moving or turning them. Looking at the thick end of the fillet, wait until you see the flesh turn opaque about halfway up the thickness of the fillet. Carefully turn the fish fillets onto their fleshy side. Reduce the heat slightly, add half the butter and cook until the flesh is opaque throughout, about 2 minutes.
- Meanwhile, melt the remaining butter in a small frying pan and add the mushrooms. Toss in the butter and cook over a medium heat for about 30 seconds, then add the wild garlic. Cook for another thirty seconds, until the wild garlic is wilted and the elf cup softened but holding their shape. Season with salt and pepper.
- To serve, put a sea bass fillet on each of the warmed plates and drizzle over any pan juices. Top with the mushrooms and wild garlic and any butter in the pan.
Recipe and photos by Otherwise for Wild Food UK