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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

    • Rinse samphire gently under running water after defrosting. It should be thoroughly cleaned and any rough edges should be trimmed off. Break up any large clumps if necessary.

    • Combine it with about 1/2 cup of water in a pan. Boil for a few minutes. Let it sit for a few minutes after turning it off.

    • As you melt the butter, prepare the rest of the ingredients.

    • After draining the samphire, put it in a blender, add butter, and blend until liquid. Add salt and pepper as desired.

    • Samphire purée should be placed in a saucepan, mixed with crème fraîche, some lemon juice and lemon zest.

    • Warm the sauce stirring gradually over medium heat, and serve it over the fish.

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