Equipment
Ingredients
Main
- 200 g samphire, trimmed and washed thoroughly
- 20 g unsalted butter, chilled
- black pepper, freshly ground
- flaky sea salt
Nutrition (per serving)
Method
Rinse the samphire thoroughly under cold running water to remove any sand and coastal grit. Snap off and discard any tough, woody stems at the base of the shoots.
Place a frying pan over medium-high heat and add the unsalted butter. Allow it to melt completely and become foamy.
Add the prepared samphire to the pan. Toss continuously in the hot butter until the shoots turn a vibrant, bright green and are heated through, but still retain their crisp bite.
Remove the pan from the heat immediately to stop the cooking process. Season with freshly ground black pepper. Taste the samphire before adding any salt, as it retains a high level of natural oceanic salinity. Add a tiny pinch of flaky sea salt only if absolutely necessary, then serve immediately.
Chef's Notes
- Samphire is a coastal succulent that naturally absorbs the salinity of its marshland environment, making it crucial to handle supplementary salt with extreme care.
- Using unsalted butter is non-negotiable here to maintain full control over the final sodium level of the dish.
- For an elevated variation, a squeeze of fresh lemon juice or a dash of white wine vinegar added just before serving beautifully cuts through the richness of the butter.
- Ensure your pan is properly heated before adding the butter so the samphire cooks quickly rather than steaming in its own juices, which preserves its crisp texture.
Storage
Refrigerator: 2 days — Store in an airtight container. The samphire will lose its crisp texture upon reheating.
Reheating: Briefly toss in a warm skillet for 30 seconds just until heated through, or eat cold.
