I was in Kish Fish yesterday buying some red mullet for lunch and I noticed that they were also selling samphire which is a big favourite of mine. Unfortunately, it was priced at a quite outrageous €15/kg but since you only need about 100g for two people I didn’t mind too much and with a newborn baby in the house it’s not like I have the luxury of going on a trip to Bull Island to pick it for free.
Sometimes referred to as sea asparagus, the taste does have a faint resemblence to its namesake but I think it’s the marine, almost seaweed like quality (but with a much better texture), which appeals to me most and a nice bonus is that it is very easy to prepare. Be warned, as the plant grows in seawater it is already quite salty so don’t add any seasoning to it when cooking. Naturally, the most obvious accompaniment here would be any kind of seafood but apparently it goes well on its own with hollandaise sauce as well.
- Get a large pot of unsalted water and add the samphire.
- Boil for around 30 seconds until bright green.
- Remove from the water and but into a bowl of iced water to stop the cooking process.
- When required, melt the butter in a pan and sautee the samphire for 1-2 minutes to finish cooking.