Scarborough Woof, pomme anna, seaweed & wild garlic veloute

Main courseServes 2

For a warming and hearty supper now the autumn weather is on the horizon, why not try this Scarborough woof, pomme anna, seaweed & wild garlic veloute from the Shibden Mill Inn in West Yorkshire.  For more recipes from this Yorkshire gem visit their website


400g of woof fish

1 large potato

100g seaweed

100g salted butter

2 shallots

2 gloves of garlic

200ml white wine

200ml chicken stock

100ml cream



  1. Debone the woof fillet and cut into 180g pieces.
  2. Slice a peeled & rounded potato as finely as possible, place the slices in a bowl and mix with the butter and salt. Stack the potato slices on top of each other and cook in a ramekin for 25 minutes on gas mark 6.
  3. Cook the seaweed in salted boiling water for 10 seconds.
  4. For the veloute, sauté the shallots and garlic in a sauce pan, taking care not to brown them. Add the wine and chicken stock and reduce for 15 minutes.
  5. Lastly, add the double cream, 10 leaves of wild garlic & 10 leaves of spinach then place in a blender and blitz for 10 seconds on full speed.
  6. Season the fish with salt and place in a hot frying pan skin side down, add the butter and place under a grill for 6 minutes.
  7. To serve, warm the potatoes for 1-2 minutes under the grill, tip the potatoes out onto a plate alongside the fish and spoon the cooled sauce around the plate. Enjoy!