Coley with sea spinach and brown shrimps

Coley with sea spinach and brown shrimps

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

I’ve started using coley lately as I’m a bit concerned that pollack may be becoming overfished. I may be wrong but last summer in Lyme Bay, Dorset, pollack were pretty scarce.

If you live on the coast you’ll have access to sea spinach or sea beet, which grows wild along beaches and paths and is easily recognisable. It has such a great flavour and it’s free. Otherwise you could use ordinary spinach.

Ingredients

Quantity Ingredient
4 thick fillets of coley, skinned
sea salt
freshly ground black pepper
1 tablespoon cold-pressed rapeseed oil
120g butter
2 handfuls sea spinach, washed and trimmed of any thick stalks
80g peeled brown shrimps
1/4 lemon, juiced

Method

  1. Check the fish for any small bones, then lay the fillets on a tray and scatter generously with sea salt. Leave for 30 minutes, then rinse under cold water and dry on kitchen paper. Season with pepper.
  2. Heat the rapeseed oil in a frying pan and add 50 g of the butter. When foaming, add the coley fillets, skinned side up, and cook over a medium heat for 3–4 minutes on each side until golden.
  3. Meanwhile, bring a pan of lightly salted water to the boil. Add the sea spinach and cook for 1 minute, then drain well. Melt half of the remaining butter in a pan, add the sea spinach, toss well and season with salt and pepper to taste.
  4. Quickly heat the rest of the butter in a frying pan until foaming, add the shrimps with the lemon juice and briefly warm through.
  5. Scatter the sea spinach onto warmed plates, place the coley fillets on top and spoon the shrimps over the coley to serve.
Tags:
Hix Oyster & Chop House
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