1 pack samphire
50g/2 oz butter |
1 You do not need to defrost your samphire. In fact, we recommend that you do not. However, you should check it over for any bits you'd rather discard. Our supplier has already done this but you might want to double check. Rinse it briefly under running water.
2 Put it in a pan with about half a wineglass of water. Bring to boil. Turn off and leave for about five minutes. Meanwhile, melt the butter.
3 Drain samphire, put in a blender, add butter and liquidise.
4 Heat the sauce gently in a small pan, then pour over your fish.
DO NOT ADD SALT AT ANY STAGE! |
