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With just three ingredients on the plate, this dish is all about using the very best pollock and chanterelles you can find. Mark Hix's restrained approach to cooking is in full force with this recipe, but the result knocks more complicated dishes out of the water.
Sea spinach (or sea beet) can be found online from specialist retailers, but if you live near the coast it can be found in abundance in the grassy areas next to beaches. Here, Mark uses sea spinach which has begun to flower, giving it a more solid, almost asparagus-like texture.
Watch Mark cook this dish as part of our Signature Series video masterclasses.
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