This dish was created using the Wild Veg box from Totally Wild UK*, using the foraged ingredients, sea bass and a few other simple ingredients. Any of the foraged ingredients can be swapped out for similar foraged or shop-bought ingredients if you need to.
*Totally Wild UK don’t appear to be doing wild food boxes any more, please keep an eye on their website for any changes.
Ingredients to serve 2
- Knob of butter (make this recipe dairy free by substituting with dairy-free spread)
- 100g Girolles mushrooms
- 200ml vegetable stock
- A splash of birch sap wine (any white wine will do)
- Small handful of fresh basil and parsley
- A handful of sea spray leaves
- 2 pinches of crushed alexanders seeds
- 200g sea beet leaves
- 200g marsh samphire