Make the most of nature's larder with this fish tortilla recipe, fish goujons are lathered in a foraged chimichurri made from raw wild garlic mustard leaves, hot fresh chilies, olive oil and vinegar. Serve with wilted bistort leaves from this month's box and a tomato and mango salsa. This month's recipe is inspired by flavours from further afield, but still celebrates the wild and wonderful items to be foraged from seabeds, hedgerows and local woodland across the UK.
This recipe is inspired by ingredients delivered in Forage Box, a subscription service delivering a monthly collection of wild/foraged foods. Forage Box aim to provide home cooks like me with 'snapshots’ of wild flavours and to showcase their potential in the kitchen. From syrups to salts, freshly picked to powdered, juice to jam, their foraged ingredients will delight and surprise you. Find out more information on the subscription and how to sign up here.
INGREDIENTS (Serves 2)
CHIMICHURRI
Large handful of wild garlic mustard leaves, roughly chopped
4 tbsp olive oil
1 tsp red wine vinegar
1 garlic clove, crushed
1/2 small green chili, finely sliced
salt and pepper to season
TOMATO AND MANGO SALSA
3 large vine tomatoes, sliced into chunks
1/2 small red onion, diced
1/2 mango, diced
1/2 small green chili, finely sliced
1 tbsp lime juice
1 tsp red wine vinegar
handful of fresh coriander leaves, roughly chopped
FISH TORTILLAS
250g pack fresh or frozen fish goujons (or you can make your own by baking small chunks of cod in breadcrumbs)
Large handful of fresh bistort leaves, stalks removed
x8 pack of tortilla wraps
150ml fresh sour cream
TO SERVE (OPTIONAL)
sliced radishes
sliced pickled jalapeños (for extra heat)
METHOD
Heat the oven to temperature (based on the cooking instructions of the goujons).
Start by making the garlic mustard chimichurri, finely slice the leaves without crushing them then gently mix them with the remaining ingredients, set aside ready for coating on the fish later.
Combine the ingredients for the salsa, mixing well to combine and set aside.
Place the fish goujons in the oven and cook through until golden and crispy.
Meanwhile, heat 1 tbsp of olive oil in a small saucepan on a medium heat. Add the bistort leaves and cook for 1-2 minutes until wilted (as you'd cook spinach). Set aside for plating.
Heat the tortilla wraps for 15 seconds in the microwave until warm. Place on a plate, cover in sourcream, the wilted bistort leaves and then add your goujons, wild garlic mustard chimichurri and salsa.
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