VegetarianEast Midlands English cuisine Starters

Samphire with Butter and Lemon

Name: Samphire with Butter and Lemon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: East Midlands English
Ingredients: 400 g fresh marsh samphire; 1500 ml Water; 45 g Unsalted butter; 1 tbsp Fresh lemon juice; 0.5 tsp lemon zest; 1 piece garlic clove; 0.25 tsp coarsely ground black pepper; 1 tbsp fresh flat-leaf parsley

Vibrant marsh samphire quickly blanched and tossed in rich melted butter, fresh lemon juice, and cracked black pepper.

🇬🇧United Kingdom· East Midlands

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 8 gathered

Servings

400 g fresh marsh samphire — rinsed thoroughly and woody ends trimmed
1500 ml Water — unsalted, for blanching
45 g Unsalted butter — diced into small cubes
1 tbsp Fresh lemon juice — freshly squeezed
½ tsp lemon zest — finely grated
1 piece garlic clove — peeled and lightly crushed
¼ tsp coarsely ground black pepper — to taste
1 tbsp fresh flat-leaf parsley — finely chopped

Equipment

•Large saucepan
•Colander
•Frying pan
•Slotted spoon
•Fine grater

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 10 g
carbs: 4 g
fibre: 2 g
protein: 2 g
calories: 115 kcal

Instructions

1
Fill a large saucepan with water and bring it to a rapid boil over high heat on the hob.
2
Rinse the fresh samphire thoroughly in cold running water to remove any residual saltmarsh sand.
3
Snap off and discard any tough, fibrous lower stems from the samphire shoots.
4
Drop the prepared samphire into the boiling unsalted water.
5
Blanch (cook briefly in boiling water) for two to three minutes until tender-crisp and bright emerald green.
6
Drain the samphire promptly in a colander and shake well to remove excess water.
7
Melt the unsalted butter in a frying pan over low heat with the crushed garlic clove.
8
Discard the garlic clove once the butter begins to foam gently without browning.
9
Tip the drained samphire into the warm butter and toss gently to coat every stem.
10
Add the fresh lemon juice, lemon zest, and freshly ground black pepper.
11
Scatter over the chopped flat-leaf parsley and serve immediately while piping hot.

Chef's tips

Never add salt to the cooking water because marsh samphire naturally retains sea salinity. Avoid overcooking the stems, as they will quickly lose their pleasant, crisp snap. If the lower stems feel tough or woody when pinching them raw, snap them away before blanching.

Ingredient substitutions

unsalted butter → plant-based butter block
lemon juice → cider vinegar

Storage

Store leftover cooked samphire in an airtight container in the fridge for up to one day.

Reheating

Toss gently in a warm frying pan with a small knob of butter for one minute until heated through.

Common mistakes to avoid

•Adding salt to the blanching water, which makes the samphire unpalatably salty
•Boiling the samphire for too long until it turns limp and drab khaki
•Failing to rinse thoroughly, leaving gritty marsh sand in the stems

Serving suggestions

Serve alongside pan-fried sea bass or poached haddockPile onto hot buttered toast topped with poached eggsPair with roast lamb or grilled Lincolnshire pork chops