♥︎Baked cod fillet with samphire, fennel, potatoes & lemon mayonnaise

For ➋

250 g baby potatoes*

1 red onion

1 clove of garlic

1½ pieces of fennel

½ lemon

5 g fresh dill

50 g mayonnaise

2 cod fillets

50 g samphire

Preheat the oven to 200°C. Wash the potatoes and halve them. Place the potatoes in an oven dish and mix with 1 tbs olive oil per person. Season with salt and pepper. Bake the potatoes in the oven for 25 – 35 m. Stir halfway through.

In the meantime, chop the red onion and press the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Chop the fennel. Heat butter♥︎ in a frying pan over medium heat and fry the red onion for 2–3 m. Add the chopped fennel and fry gently for 10–12 m.

Then deglaze with 3 tbs water per person and let it reduce until most of the liquid has evaporated. Add more water if you want the fennel to be even softer. In the meantime, squeeze the lemon and coarsely chop the dill. In a small bowl, mix the mayonnaise with ½ tsp lemon juice per person.

Pat the fish dry with kitchen paper and rub with salt and pepper. Heat 1 tbs olive oil per person in a frying pan over medium heat and fry the fish for 1 - 2 m on each side.

Meanwhile, heat the remaining olive oil in another frying pan and fry the garlic for 1–2 m. Add the samphire and stir-fry for another 1–2 m.

Divide the potatoes over the plates, spoon the fennel next to them and place the cod on the fennel. Spoon the fried samphire on top of the fish and garnish the dish with the dill. Serve with the lemon mayonnaise.

*Or more.

♥︎Replace with a plant-based alternative or olive oil.

Seared tuna on risotto with samphire & tomatoes

For ➋

tuna:

1 lime (juice only) 

1 garlic clove (peeled & crushed)  

2 tbs olive oil      

sea salt & pepper (freshly ground) 

2 x 200 g tuna steaks

risotto:  

2 tbs olive oil 

200 g risotto rice

50 g leek, chopped  

20 cl white wine  

80 c fish fumet    

sea salt & pepper (freshly ground) 

10 cherry tomatoes  

150 g samphire 

1 tbs Parmigiano

1 lime (quartered)

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

Heat the fish fumet.

Heat some olive oil. Add the leek. Cover and cook mildly on moderate heat for 10-15 m. 

Add the rice until coated in the oil.

Slowly add the wine, and stir it through the rice.

Add most of the fumet. Cover and cook on moderate heat for 10-15 m, depending on the rice. Add some more fumet if needed.

Meanwhile, half the cherry tomatoes, and bake them in some oil.

Bring some of the fumet to boil and cook the samphire for 2-3 m.

When the risotto is soft and creamy, add 1 tbs Parmigiano. Add the tomatoes and samphire. Cover and let stand for 1 m. Spoon the risotto on plates

Bake or grill the tuna for 1 m on each side. Cut the tuna in nice slices and add to the plates. Serve immediately with quartered lime.

Whitefish with samphire & Jerusalem artichokes salad

For ➍
4 small whitefish fillets Pieterman, golden bream or sea bass
0.4 bag of mesclun lettuce
samphire or lamb's lettuce
2 Jerusalem artichokes
hazelnuts
walnuts
butter
pepper & salt
for vinaigrette:
1 dl olive oil
0.2 dl nut oil
1 cl sherry vinegar;
lemon juice

Clean the fish.
Cook the samphire in butter for 2 m.
Mix vinaigrette with 1 dl olive oil, 20 cl nut oil, 1 cl sherry vinegar and lemon juice.
Peel Jerusalem artichokes and cut them into wafer-thin slices with the mandolin and marinate in the vinaigrette.
Roast hazelnuts and walnuts with a little butter in the oven and chop coarsely afterwards.
Arrange salad, warmed samphire,  and nuts on a plate.
Season fish with pepper and salt. Fry on the skin side. Must be practically completely white. Place on top of the green mixture, skin side up. 

Finish with the Jerusalem artichoke vinaigrette.

Lemon risotto with king shrimps & samphire

For ➍

1 l water

1 chicken stock cube

2 shallots

50 g unsalted butter

300 g risotto rice

125 ml dry white wine

2 cloves of garlic

2 tbs mild olive oil

225 g raw & peeled large shrimps, frozen

100 g samphire

1 lemon

50 g Parmigiano Reggiano

Bring a pan with the water and stock pellet to the boil. Lower the heat.

Meanwhile, chop the shallots. Heat half of the butter in a heavy-bottomed pan, add the shallots and fry 5 m over low heat. Add the risotto rice and fry for 3 m while stirring until the grains are translucent.

Add the wine and stir until incorporated into the rice. Add a soup ladle of hot stock to the rice and stir until the stock has been absorbed by the rice. Then add another spoon and repeat until the rice is cooked. This takes 20 m. The mixture should be viscous.

Defrost the shrimp. Meanwhile, finely chop the garlic. Towards the end of the risotto cooking time, heat the oil in a frying pan. Add the garlic and fry 1 m over medium heat. Add the shrimps and samphire and fry for 2-3 m. Toss regularly. Season with pepper.

Scrub the lemon, grate the yellow peel and squeeze half the fruit. Cut the other half into 4 wedges. Grate the cheese. Remove the risotto from the heat and stir in the lemon zest and juice, cheese and rest of the butter. Season with pepper. Divide between the plates and spoon the shrimps with the samphire on top. Serve with the lemon wedges.

Bass with Jerusalem artichoke & samphire

For ➍
1 kg Jerusalem artichoke
800 g new potatoes
160 g samphire
500 g bass fillet (with skin if possible)*
2 lemons**
40 cl cream**
½ cube fish broth (optional)**
butter
olive oil
salt & freshly ground black pepper
a handful of fresh parsley, finely chopped

Preheat the oven to 200°C.
Wash the potatoes and cut them in half. You can leave the skin on. Put them in a large, wide baking dish or baking tray, pour in a few tbs of olive oil and put them in the oven for 25 m. After 15 m, turn the potatoes over.
Wash the Jerusalem artichokes and cut them into approximately the same size as the new potatoes. If they are nice and fresh you don't have to peel them. Otherwise use a peeler.
Scrub the lemons clean and grate the peel off.
Place the bass fillets on some kitchen paper to drain.
Clean the samphire by cutting away dry or hard pieces at the ends.
(If the potatoes don't get a bit of a tan after 25 m, leave them in the oven for another 10 m.) Then add the Jerusalem artichoke and mix well. Add some oil if necessary. Then put it back in the oven for another 15 m.
{Pre-heat the grill pan. Put the cream in a saucepan, bring to the boil and let it boil down in a few m. Add the fish stock, or just some salt and pepper. Remove the pan from the heat and add the lemon zest. Taste and add some extra lemon juice if necessary. Finish the sauce by  beating in a few cubes of butter so that the sauce thickens and shines.} / For a light alternative: see lower/
Pat the bass dry and place it face down in the hot grill pan. Let it bake for 2 to 3 m, so that nice grill marks appear on the fish and the skin becomes crispy. Gently turn the fillets over and let them cook for a maximum of 2 m. Be careful not to leave the fillets in the pan for too long. You prefer them to be just cooked, so that the fine meat is a little translucent white and wonderfully soft and juicy.
Meanwhile, melt some butter in a large frying pan and fry the samphire over medium-high heat for a few m until it is al dente.
Divide the Jerusalem artichoke and the new potatoes between four plates. Place the bass fillets on top and season with a lot of salt and pepper.
/alternative to sauce/ {Spread 1 ts light cream over each fillet, sprinkle with some lemon juice and grated citrus peel}. Sprinkle the parsley on top and place the samphire next to it. When using the cream sauce, pour the cream sauce on the other side of the plate or serve it in a sauce bow.

*Use another white fish. Sea bass is a firmer alternative.
**Use smaller quantities when going for ta lighter alternative. See recipe.

Pasta with samphire tapenade & sea spinach

For ➍
tapenade:
100 g samphire
1 handfull unsalted cashew nuts
1 clove garlic
4 tbs olive oil, extra virgin
juice ½ lemon (or more to taste)
pepper
pasta:
500 g spaghetti
100 g sea spinach
1 clove garlic
3 hands of sun-dried tomatoes
olive oil
shaved lamb's cheese or pecorino

For the tapenade, wash the samphire and cut the garlic into large pieces. Pour the olive oil into the food processor, adding a handful of the samphire. While turning, add the rest of the samphire, the garlic, and the lemon juice. Also add the cashew nuts and turn into a coarse pasta. Season with pepper.
Wash the sea spinach and cut the garlic into small pieces. Put the wok on the fire and let it get well hot. Pour some olive oil in the pan and add the garlic. Then quickly sprinkle the sea spinach in the wok and stir-fry very briefly while constantly stirring.
Cook the spaghetti al dente. When the spaghetti is ready, stir in the tapenade. Put the spaghetti on the plates and carefully mix the sea spinach and the sun-dried tomatoes into the pasta.
Toss small pinch of pepper and possibly some olive oil and some cheese on the pasta

Fiskisupa (Nordic fish soup)

For ➍
700 g cod fillet
1 kg mussels
2 celery stalks
3 leek whites
¼ celeriac
2 onions
5 dl water
1 dl white wine
30 g butter
1 bay leaf
some sprigs of chives
pepper & salt
150 g samphire
5 dl chicken broth

Chop the leeks, cut the peeled celeriac into small cubes and chop 1 onion. Fry them 5 m on medium heat in a stew pan with the melted butter.
Add the stock, the water, the bay leaf, pepper and salt.
Bring to the boil and simmer for 20 m on low heat. Let rest 5 m, remove the bay leaf and mix finely.
Meanwhile, clean the mussels and put them in a small casserole with chopped celery and 1 chopped onion. Put the lid on the pan and cook the mussels on a high heat, until they open (± 5 m). Shake the pot occasionally. Pour the cooking liquid into a decanter, and pour it slowly into the soup.
Put the samphire and wine in a small sauté pan. Put the chopped cod on top of it, put the lid on the pan and heat gently. Remove from the heat as soon as the wine is boiling and leave to rest 5 m. Season with pepper and salt. [Just before serving, add a lick of cream and give another twist to the pepper mill.]*
Arrange the pieces of fish with the samphire and the mussels in deep plates, pour over the hot soup and serve immediately, sprinkled with chopped chives.

*Optional.

Samphire risotto

For ➍
200 g samphire
olive oil
2 tbs shallot, chopped
1 clove garlic
150 g risotto rice
1.5 cl white wine
50 cl stock
30 g Parmigiano cheese, grated
5 cl olive oil
1 tbs salted butter
5 cl cream
50 g capers
1 lime
20 g of finely ground coffee

Sauté the shallot and chopped garlic in oil. Add the rice and stew for a few m. Add the white wine.
When the wine has evaporated, pour half of the broth to the rice. Let the broth evaporate. Repeat and until the rice is almost cooked.
Add the grated cheese, olive oil, butter and cream. Cover and stir after 10 m into a creamy risotto.
Mix the raw samphire (keep a few tips separately) and capers into the risotto.
Sprinkle with some lime juice.
Sprinkle the samphire tops with olive oil. Add to the risotto. Sprinkle with the coffee.

Read tip for a quick risotto.

Asparagus & samphire salad

For ➍
500 g of potatoes, scrubbed
1 tbs mustard
1 tbs white wine vinegar
2 tbs sunflower oil
30 g of parsley, leaves coarsely chopped
2 shallots, very thinly sliced
1 bunch white asparagus, peeled
100 g samphire
2 tbs extra virgin olive oil

Halve the potatoes and boil them in 12 m in salted water until just tender.
Meanwhile, mix the mustard, vinegar, sunflower oil, parsley and shallot. Drain the potatoes and mix the mustard mixture, immediately.
Place the asparagus in a pan, pour cold water until they just are covered. Bring to a boil. Cook for 5 m. Turn off the heat and leave them in the warm water for another 10 m.
Rinse samphire under cold water. Cut with a sharp knife cut a small piece of some hard bottom. Boil the samphire 1 min. Drain the asparagus and samphire and let drain.
Spoon the potato salad on a flat dish and mix the asparagus and samphire through. Drizzle with the olive oil. Serve with boiled eggs.

Samphire salad with shrimps & shiitake

For ➍
300 g fresh samphire, raw or cooked & cooled

20 prawns, cooked & peeled

50 g shiitake, sliced

+/- 5 tbs of ginger vinaigrette

1 ts toasted sesame seeds

Wash and dry the samphire. 

Divide the salad of samphire, the shiitake and shrimps about 4 bowls or glasses.

Sprinkle with sesame seeds and pour over the dressing before serving.

Shark & sea spinach salad

For ➍
4 shark steaks*
mixed lettuce**
6 cherry tomatoes**
sea spinach***
1 garlic clove
salt & pepper
oil

Cut the shark's steaks into cubes. Roast them with a little bit of oil and crushed garlic. Let it cook at least for 5 m until brown.

In a wok, cook the sea spinach with a tiny bit of water until soft and tender, no longer than 4 m. They should result crispy.

Alternatively, slice a shallot, sauté it in some butter, add the blanched sea spinach. Do not brown.

Prepare the salad with the cherry tomatoes. Add oil and a pinch of salt**.

Lay the salad on a plate, add the shark on top. Sprinkle with a bit of salt and pepper. Spread the sea spinach beside.

*Use monkfish instead. Or white fish fillets. Don't cube them.
**Use only sea spinach instead. Double the quantity.
***The fish and spinach version will also work with regular spinach. Or use samphire.

Read more sea vegetables recipes.

Scallops with tomatoes & samphire

For ➍
2 shallots
2 tomatoes
200 g samphire
juice of ½ lime
30 g butter
12 scallops
freshly milled white pepper

Peel the tomatoes, remove seeds and cut flesh into cubes.

Chop the shallots finely. Sauté the shallots in half the butter. Add the samphire and cook briefly. Remove from heat. Add lime juice and tomato. Stir.

Fry the scallops briefly in butter over high heat. Season with pepper.

Serve on a plate, the vegetables around them.

Read tip on cooking scallops.

Scallops, green apple & sea vegetables

For ➋-➍*
6-8 scallops
2 Granny Smith apples
4 tbs olive oil
1 tbs butter
175 g sea spinach or samphire, washed
sea salt & black pepper
4 tbs lime vinaigrette**

Rinse the scallops under cold water. Pat dry with paper towels.

Cut the peeled apples into thin slices along the core, then into thin strips. Mix 4 tbs lime vinaigrette through.

Put 2 tbs of olive oil with the butter and 1 tbs of hot water in a large pan. Heat. Add the sea spinach or samphire. Soften for 2 m.

Meanwhile, rub a skillet lightly with olive oil. Heat it.

Put a little sea salt and black pepper on both sides of the scallops. Grill them over high heat for 1 m or until golden brown.

Divide the sea spinach or samphire on warm plates. Put the scallops on top. Cover it with apple strips. Spoon a little lemon vinaigrette next to the food.

*Serves 4 as an appetizer, 2 as main dish.
**Or lemon vinaigrette.

Read tip on cooking scallops.

Samphire @ wok

For ➋
200 g samphire
1 shallot
25 g butter

Remove the tough lower segments of the samphire stems. Wash the vegetables. Drain in a colander.

Peel and chop the shallot. Heat the butter in a wok.

Fry the shallots gently for 1 m.

Add the samphire.

Cook the vegetables for 2 m or until al dente.

Serve with toasted bread, grilled fish or grilled scallops.

Monkfish with samphire @ wok

For ➋
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.

Cavatelli con gamberi e salicornia (pasta with prawns & samphire)

For ➍
500 g cavatelli pasta**
200 g samphire
4 cloves garlic, sliced*
16 large prawns*
6 tbs olive oil*
salt & freshly ground black pepper

Clean the prawns, remove the carapace and inner tube.
Fry the garlic in the oil, add the samphire and cook for 2 m.
Add the prawns and bake for 3 m per side.
Cook the cavatelli. (4 m when fresh, 20 m when dry, start before baking the prawns). Drain well and add to the prawns mixture.

Full Italian name for name-droppers: cavatelli con gamberi all’aglio fresco e salicornia.
*Serve the gamberi all’aglio as an appetizer.
**Use orecchiette pasta instead.

Read more sea vegetables recipes.

Risotto with samphire & tempeh

For ➍
200 g samphire
300 g tempeh, cut
2 tbs oil
200 g Arborio rice
0,5 l vegetable stock, warm
1 onion, diced
salt & pepper*

Sprinkle tempeh with salt* and pepper. Heat 1 tbs of oil and bake tempeh for 3 m. Put aside.
Prepare the risotto. Heat 1 tbs of oil. Fry onion until translucent. Add rice and stir to cover with oil. Add stock and let simmer for 8 m.
Add samphire and cook for 5 m. Add tempeh and continue heating for 3 m.

*As the samphire is tasting salty, you can omit the salt.

Read the tip on making a quick risotto.
Read more sea vegetables recipes.