A tasty tradional seafood meal from Wales.


  • laver cakes
  • 200 g penclawdd laverbread
  • 1 shallot (finely chopped and cooked in butter)
  • 1 small red chilly
  • 25 g unsalted butter
  • zest of half an orange
  • juice of half an orange
  • 2 tblsp medium oats
  • a handful of fresh flat leaf parsley (chopped)
  • 2 tblsp vegetable oil
  • the cockles
  • 200 g penclawdd cockles (in their shells)
  • 75 ml water
  • the sauce
  • 25 g unsalted butter
  • 1 chopped shallot
  • 6 button mushrooms (cut in quarters)
  • the remaining stock from the cockle pan
  • a glass of white wine (riesling)
  • 75 ml double cream
  • 2 tomatoes (skinned, de-seeded and chopped into small cubes)
  • 8 chervil stalks (remove the leaves and finely chopped, if you can get chervil, use tarragon)
  • the fish
  • 4 (200g each) portions of hake
  • 50 g samphire (sea asparagus)


  • Laver Cakes Method
  • Melt the butter in a pan, cook the shallot until soft, add to a mixing bowl Mix the ingredients together with the laver bread, 1 tablespoon of oats, chilly, the orange zest and juice and chopped parsley.
  • Put the remaining oats on a plate, Place one large spoon of the mix onto the oats, roll to cover with the oats and form patty shapes.
  • Heat the oil in a frying pan and cook each patty until golden brown on both sides. Keep warm.
  • Cooking the cockles
  • Heat the water in a small pan, add the cockles and cover with a lid, this will create steam and cook the cockles quickly, remove the cockles when they have opened and drain the cockle liquor through muslin to remove any grit and sand. Keep the liquor in a bowl.
  • Making the Sauce and cooking the Fish
  • Pre heat the oven to 180°C.
  • Melt 25g of butter in a frying pan and cook the shallots and the mushrooms until shallot is soft and transparent. Add the white wine and reduce, followed by the cockle liquor, reduce a little more.
  • Season the fish with salt and pepper and set aside. Do not use too much salt when seasoning the fish, as the cockle liquor can be salty!
  • Sit the fish on the Shallot and mushrooms, cover with a lid and bake in the oven at 180°C for 3 minutes, remove the pan and add the samphire then return to the oven to cook for a further 3 minutes.
  • Remove the samphire and the fish to a warm plate and cover with greaseproof paper.
  • Finally add the cream to the sauce and reduce, add the chopped tomatoes and the chopped chervil and warm through.
  • Remove the cockles from their shells and re-heat in the sauce
  • To Serve
  • Sit the Laverbread cake in the middle of the plate, and sit the fish on top.
  • Scatter some of the Samphire around the plate.
  • Dot the cockles sauce and tomatoes around the plate, and serve with a sprig of Chervil.

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