2 asparagus spears
10g sea aster
10g sea purslane
10g sea arrow grass
10g stone crop
1/2 a shallot
Pinch of capers
1/2 a lemon
Descale, fillet and portion haddock
Trim and clean all of the sea vegetables & asparagus
Season and gently pan fry skin side down for around 3min in a hot pan or until 60% cooked and then turn, baste with a knob of butter for 30 seconds, remove from pan and leave to rest.
Bring the fish stock to the boil add the clams, sea vegetables and asparagus simmer till the clams have opened, this should only take a minute.
Mix with clams and veg. Squeeze some lemon thinly slice the shallots and add capers.
Place fish to the side, add clams and veg next to fish on plate and top with the bittercress.