|Crab and Samphire |
This is a tasty and simple two-ingredient dish that can be served in no time and really tastes of the sea.
•150g samphire, trimmed and washed
•200g freshly picked white crab meat
•The juice of half a lemon
•2tbsp rapeseed oil
•1tbsp chopped chives
•Salt and freshly ground white pepper
Preparation & Method
Blanch the samphire in boiling, salted water for 30 seconds,
then drain and briefly refresh under the cold tap and pat dry on some kitchen paper.
Arrange the samphire on serving plates and scatter the crab on top.
Mix the lemon juice with the rapeseed oil and season,
then spoon over the crab and samphire and scatter the chives on top
Mackerel, Tomato and Samphire Salad |
This elegant mackerel salad recipe is a perfect dish to serve up as a light main or starter in the summer months
2 mackerel fillets, gutted, filleted, pin-bones removed
4 slices of smoked streaky bacon, large dice
8 cherry tomatoes, halved
2 little gem lettuces, leaves separated
110g of samphire
10 basil leaves, torn
1 dash of olive oil
8 vine tomatoes, ripe and roughly chopped
2 tbsp of white wine vinegar
2 garlic cloves, chopped
1 tbsp of sugar
1 red chilli, de-seeded and chopped
3 free-range egg yolks
1 tsp of English mustard
1 tsp of white wine vinegar
300ml of light olive oil
50ml of double cream
(1 Muslin Cloth)
For the tomato stock, place the tomatoes, vinegar, garlic, sugar and chilli into a bowl.
Season with salt and stir until mixed.
Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least 6 hours or overnight.
Reserve the liquid collected from the tomatoes
For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined.
Slowly add in the olive oil until the mixture thickens and then whisk in the cream.
Add 150ml of the reserved tomato stock into the bowl.
Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through.
Allow to gently simmer.
Meanwhile, place a frying pan over a medium-high heat and add a dash of oil.
Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan.
Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for 1 minute.
Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further 3-4 minutes.
Remove the mackerel and tomatoes from the pan and set aside.
Add the lettuce and samphire to the same pan and cook for 1 minute.
To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato,
and lettuce mixture on top. Finish with the mackerel and small drizzle of olive oil.
Sprinkle the torn basil leaves over the salad and serve
Fillet of Salmon with Samphire
65g (2 1/2oz) Butter
4 Salmon fillets, each
about 150-160g (5-5 1/2oz),
with skin (scales removed)
150g (5oz) Samphire,
washed and woody stalks
Sea salt and freshly ground
1. Preheat the oven to 200c (fan oven 180c), gas mark 6 and rub a
baking dish with a little of the butter. Meanwhile, check over the
salmon and remove any small pin bones with tweezers.
2. Season the salmon fillets with salt and pepper and lay them in
the prepared baking dish, skin facing up. Rub them with the rest
of the butter, cover with foil and bake for 10 minutes.
3. Add the samphire and cook for a further 5 minutes. Spoon the
samphire on to warm plates and place the salmon fillets on top.
Drizzle over the cooking juices and serve.
Grilled Mackerel with Samphire Stir-fry
The samphire stir-fry would be a meal in itself if you added
a bit of protein such as chicken or prawns to it.
What is so good about this meal is that it took
no time at all to cook but felt like a really special meal.
2 handfuls samphire
1 courgette, chopped into strips
3 spring onions, chopped
1 inch knob fresh ginger, finely chopped
1/2 lemongrass stalk, finely chopped
1 red and 1 green chilli, finely chopped
1 garlic clove, finely chopped
2 tablespoons chopped coriander
1/2 tablespoon sesame seeds
Heat a little vegetable oil in a very hot wok.
Add the samphire and courgette and fry until tender with a little bite remaining.
Add the spring onion, ginger, lemongrass, chillies and garlic and fry for a further minute or two.
Add the coriander and seeds then season with sesame oil and soy sauce to taste.
Crispy Sea Bass Fillet, Samphire, Saffron Potatoes
and a rich seafood sauce
A delicious quick and easy summer dish
Crab and lobster shells,
celery and black pepper corns
The ingredients are fried with a knob of butter then
covered with cold water and brought to the boil.
It is then simmered for a further 30 minutes.
After the 30 minutes the sauce is then liquidised and sieved,
seasoned to taste and finished with a dash of Pernod.
Crab and lobster shells, onion, carrot, celery and black pepper corns.
400g Charlotte Potatoes
2 to 3 Saffron strands
Peel the potatoes and cut into wedges, boil in salted water with
the Saffron strands until just cooked.
200g Trimmed Samphire
Wash the trimmed Samphire in cold water to remove any excess salt,
plunge into unsalted boiling water and bring back to boil.
Remove from the heat and strain, toss in melted butter before serving.
4 x 150g Sea Bass Fillets
The Sea Bass fillets are passed through seasoned flour and fried
in hot oil for 2 minutes on each side,
skin side down first in a non stick pan.
Potatoe Salad with Samphire
6 medium-sized potatoes, well-scrubbed and rinsed
(You can keeping the skins on these potatoes)
1 Tbsp. Dijon-style mustard
1 clove of garlic, minced
4-5 onions, thinly sliced
juice of 1/2 lemon
1 cup of tender samphire stems (with leaves)
or thinly shaved asparagus spears
1/4 cup chopped fresh parsley
coarse sea salt & fresh ground pepper to taste
Place a large pot of water on your stove-top and bring to a boil.
Season well with salt and place your potatoes in the water,
bring back to a boil and simmer for 2o minutes or until potatoes are fork-tender.
During the last 5-6 minutes of cooking the potatoes,
add the samphire in with the boiling potatoes and simmer until just tender and mellowed in flavour.
Remove the samphire with a slotted spoon and place under running cold water and strain,
set aside. Now strain the potatoes and place in a pot with cold water
and allow to cool until you just able to handle the potatoes
(should still be warm). Slice the potatoes into 1/2 inch slices and place in a bowl with the mustard,
olive oil, scallions, garlic and samphire and toss until well incorporated.
Taste and adjust seasoning with coarse sea salt and a squeeze of lemon juice.
Taste again, add more lemon juice if needed and toss in the chopped fresh parsley.
Plate and serve warm with some fresh ground pepper on top.