Samphire Bechamel Sauce

Recipe by
Cook: 15 minutes
Every home cook needs a good béchamel sauce in their repertoire. The Fish Society's very own chef Tim created this recipe using our frozen Samphire. Samphire is a seaside plant with a salty tang and is a close cousin to seaweed. Found in coastal areas, it's recognized as a super food. It's packed full of antioxidants and it has a lot of Iodine, iron, calcium and all those good things.

Samphire Bechamel Sauce

Ingredients

500ml whole milk

2 bay leaves

a few peppercorns

sprig of parsley

50g butter

50g plain white flour

1 sachet of frozen samphire

Cooking steps

Step 1

Bring the milk to the boil in a saucepan with bay leaf, parsley and peppercorns. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)

Step 2

Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. (Continue cooking for about 2 mins.) Strain the milk and gradually add to the roux, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Step 3

Pan fry the samphire for a few minutes with a knob of butter. You don't need to add salt as the samphire itself is quite salty.

Step 4

Add the samphire to the béchamel and pulse with a hand blender until smooth and cook for a further few minutes, the sauce will be a beautiful vibrant green. Serve with your favourite fish.

What you’ll need

500ml whole milk

2 bay leaves

a few peppercorns

sprig of parsley

50g butter

50g plain white flour

1 sachet of frozen samphire

Let’s cook!

Step 1

Bring the milk to the boil in a saucepan with bay leaf, parsley and peppercorns. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)

Step 2

Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. (Continue cooking for about 2 mins.) Strain the milk and gradually add to the roux, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Step 3

Pan fry the samphire for a few minutes with a knob of butter. You don't need to add salt as the samphire itself is quite salty.

Step 4

Add the samphire to the béchamel and pulse with a hand blender until smooth and cook for a further few minutes, the sauce will be a beautiful vibrant green. Serve with your favourite fish.

Buy the fish used in this recipe
Frozen samphire 190g From  £5.90 Go to product

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