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    • Samphire Sauce Recipe

    Mark Sharron
    Easy
    10 minutes
    2-4
    In salt water, marsh samphire grows as a succulent plant, with fleshy stems and small, finger-shaped leaves. With its distinctively crisp and salty taste, cooking samphire is the best. The second variety of samphire is rock samphire, which is pickled to remove its pungent odour when fresh. Marsh samphire or glasswort (Salicornia europaea) grows best from May to August, in British coastal areas, less near cliffs and more near salt marshes, so be on the lookout for it. Shop for samphire at supermarket fish displays or buy samphire at a local fishmonger. Samphire doesn't last long, so buy fresh samphire only when you need it. If bought loose, wrap and refrigerate for a few days at most. Cooking samphire is mostly done by blanching under boiling water, but steaming is also an option. Any fish would benefit from this sauce, but cold salmon and trout are particular favourites.
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    Ingredients

    • 200g of young and tender samphire fronds
    • 50g of unsalted butter or olive oil
    • 250ml crème fraîche
    • Salt and black pepper
    • To taste, add lemon zest and juice

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.