Davidson's samphire sauce

Davidson's samphire sauce

Serves 2-4

Inspired by Alan Davidson's 'North Atlantic Seafood' - one of the best fish books ever written

Ingredients

  • 200g/7oz samphire
  • 50g/2 oz butter, preferably unsalted

Method

  1.  Defrost samphire then rinse 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.
  5. DO NOT ADD SALT AT ANY STAGE!

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