Recipe
for :
This
recipe for Samphire with Girolles comes from Dyfed Lloyd
Evans.
Dyfed
runs the Celtnet
Recipes recipe site with recipes from all corners
of the globe. You can find more information about marsh
samphire and further recipes at the Marsh Samphire information
page on the Celnet Recipes site - click
here. You can find far more recipes for wild ingredients
on the Celtnet Wild Food recipes page - click
here.
Marsh samphire (Salicornia spp), also known
as Glasswort and Sea Asparagus is a succulent salt-tolerant
herbaceous plant that grows in salt marshes and on beaches.
It is in season between June and August, but is best
early in the season, before it flowers. The plant is
famous in Norfolk, where pickled samphire has been served
as a bar-top nibble for many years. Recently samphire
has begun to appear on the menus of trendy restaurants.
Mainly as a garnish though increasingly as an integral
part of fish and seafood dishes.
The use of marsh samphire in trendy restaurants has
made this a prince amongst wild foods and has introduced
many people to the delights of foraging. Yet few people
know how to make the best of marsh samphire itself.
It is as a fresh vegetable that marsh samphire is at
is best. It is for this reason that it is called 'Sea
Asparagus' and the following recipe makes a wonderful
accompaniment for steak or tuna.
Ingredients
for Samphire with Girolles
200g girolle / chanterelle mushrooms
250g marsh samphire
Sea-salt and freshly ground black pepper to taste
30ml extra-virgin olive oil
Juice of 1 lemon
1 clove of garlic, peeled and chopped
Pinch of flat-leaf parsley, chopped
How
to make Samphire with Girolles
- Wipe
the mushrooms with a dry cloth (do not wash as the
water will ruin them).
- Trim
the samphire, remove any woody stems and wash thoroughly.
- Place
the samphire in a pan of boiling water and blanch
for 1 minute.
- Add
the oil to a pan and when hot add the garlic and mushrooms.
- Cook
for 1 minute then add the lemon juice and samphire.
- Cook
until heated through then serve topped with the parsley.
Dyfed
Lloyd Evans
www.celtnet.org.uk/recipes
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