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Roasted Chestnuts
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INTO THE WOODS

Posted 4 September 2018 by The Saucy Fish Co.

Have you ever tried foraging? There are a lot of great things you can pick up in our woodlands and countryside that can be used to make lovely fish dishes. And September’s the perfect time to put on your Cagoule and go rummaging.

Of course, you have to be careful. Never eat anything you can’t identify or, at the very least, you could wake up with long hair and a love of folk music. Also, only take what you need because the food belongs to all of us.

In September, berries are at their best and you can pick them off the bushes with ease and fill your basket. The nut season is also truly underway and you can find hazelnuts, chestnuts and even acorns everywhere you look. We wouldn’t recommend eating the acorns without adding a sweet flavouring.

You might also want to pick some rosehips. These are the seed pods of rose plants you can find in hedgerows. They’re full of vitamin C and can help you stave off those dreaded winter colds.

Get of the house and get into the woods. Here’s just one great fish dish you can make with chestnuts.

Chestnut and pepper encrusted salmon

Recipe serves 6

○ 6 Saucy Frozen Salmon fillets
○ 80g chestnuts
○ 4 tbsp fresh white breadcrumbs
○ 1 tbsp black peppercorns
○ 1 tsp mustard seeds
○ 10 g fresh parsley
○ 1 tsp olive oil
○ ½ lemon juice
○ Salt

What you need to do:

Heat oven to 220°C. Use a knife and cut an 'X' into the side of each chestnut. Put in a baking tray and roast for around 15-20 minutes. Wrap in kitchen towel and squeeze to break the shell then remove the shell. Put breadcrumbs, peppercorns and mustard seeds into a food processor. Pulse, then add parsley and pulse again. Add the peeled chestnuts to the blender and pulse until they’re coarsely chopped. Add olive oil and lemon juice then pulse until you have a coarse paste. Place the salmon skin side down on an oiled and salted baking sheet. Crumble the crust mixture on top and roast for around 20 minutes.

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