30 cl fish stock
2 chunks monkfish, 200 g each*
150 g samphire
15 g butter
pepper
Heat the stock. Put the fish in the stock, for 8 to 10 m. Avoid boiling.***
Clean the samphire with fresh water. Remove all brown stalks.
Heat the butter in a wok. Put the samphire in. Stir and fry for 4 m.****
Sprinkle some pepper on the fish. Put the fish on the samphire. Serve with mashed potatoes.
*Use redfish or any firm white fish instead.
**Alternatively, cook in the microwave with just a sprinkle of stock.
***You can slice a few shallots, melt butter, stir and fry for 1 m, add samphire and stir and fry for 2 to 4 m.
Samphire was originally called 'sampierre' after the French 'Saint-Pierre', Saint Peter, the patron of the fishermen. Samphire grows mainly in salty, rocky places and marshes along the Northern shores of Europe.
In French it is called salicot, salicorne or passe-pierre, as the varieties have different names.
Read more monkfish recipes: anglerfish in gueuze.
Read more sea vegetables recipes.
