Colin Fassnidge’s Roast flathead, pickled seaweed and seaweed butter recipe

Method

1. To make the pickling liquor, place the cinnamon quill and star anise into a saucepan, and dry roast over medium heat for about 1 minute or until fragrant. Add the remaining ingredients with 450ml water and bring to the boil.
2. Place the seaweed into hot pickling liquor. Remove from heat and leave for 1 hour to soak and cool. Drain. To store, transfer to sterilised jars and keep for up to 4 weeks.

1. To make seaweed butter, soak dried seaweed under cold water for 5 mins, drain, finely chop. (If using yaki nori, do not soak.)
2. Combine ginger, miso paste, soy sauce and seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use.
3. To cook the flathead fillets, pre-heat the oven to 210°C. Place flathead fillets on oiled baking tray. Sprinkle with tarragon, fennel seeds, thyme and garlic and cover liberally with seaweed butter. Cook in oven for 10-12 mins, basting occasionally.
4. Serve on a bed of seaweed with fresh sprigs of fennel and final basting of seaweed butter from the baking tray.