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    • Samphire Sauce Recipe

    Mark Sharron
    Easy
    10 minutes
    02-Apr
    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

    • Step-by-step method for Samphire Sauce Recipe
    • Rinse the samphire thoroughly under cold water to remove any sand or grit
    • Blanch the samphire in boiling water for 30 seconds, then drain and refresh immediately in ice water
    • Drain the samphire and pat dry gently with kitchen paper
    • In a small saucepan, melt the unsalted butter or warm the olive oil over a low heat
    • Add the samphire to the pan and gently sauté for 1 minute, releasing its natural aroma
    • Stir in the crème fraîche and mix gently to combine
    • Warm the sauce over very low heat for 2–3 minutes, stirring continuously to avoid boiling
    • Season lightly with salt—taste first, as samphire is already salty by nature
    • Add several twists of black pepper
    • Grate in lemon zest and squeeze a little lemon juice to taste, stirring gently
    • Remove the pan from heat as soon as the sauce is warmed through and just thickens
    • Serve immediately with your chosen fish or seafood
    • For plating, spoon the sauce in a smooth pool beneath fillets, or drizzle artistically atop scallops or white fish
    • Garnish with a few reserved samphire fronds or a zest curl for visual freshness
    • Suggest serving with simply steamed or pan-seared white fish, shellfish, or lightly roasted new potatoes for contrast