by Robin Harford
Sea aster (Aster trillium) is an extraordinary estuary wild vegetable. Waitrose last year tried selling it in their stores but it no longer appears on their website. Hardly surprising, because when I asked the staff in my local shop how to use it. I was of course testing them, the reply on countless times was, “Err, I’m not sure Sir. Try steaming it”. Little did they know that this plant can be used in many ways, and goes exceptionally well with fish. So try this Sea aster recipe as it had my friends purring with delight.
- 150g sea aster (chopped)
- 500g monkfish (diced)
- 1 carrot (chopped)
- 1 onion (diced)
- 3 garlic (chopped)
- 3 sticks of celery (chopped)
- 30g wild fennel fronds
- ½ tsp marigold swiss vegetable bouillon powder
- 300ml passata
- 200ml water
- Black pepper
- Fry onion and garlic until translucent.
- Next add the carrots and celery, and fry for a further 3 minutes, then add the passata, water and bouillon powder and bring to a simmer. Simmer for 15 minutes.
- Then add the monkfish, sea aster and wild fennel and simmer a remaining 10 minutes. Serve with rice.
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© Robin Harford
Robin runs wild food foraging courses & walks around Britain. Courses are run in Scotland, Devon, London, Oxfordshire, West Sussex, Yorkshire etc. – See more at: www.foragingcourses.com
For more of Robin’s wonderful foraging based recipes see: Eat Weeds – Wild food guide to the edible plants of Britain and beyond…