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.

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

Lam met lamsoor (Dutch lamb with sea spinach)

For ➍
600 g leg of lamb, without bone*
olive oil
½ bulb of garlic, crushed
1 sprig of thyme
1 sprig of rosemary
20 spring onions**
200 g sea spinach
a handful of fresh mint
100 g butter
pepper***

Preheat oven to 200°C.
Heat the olive oil and brown the meat. Add pepper, thyme, rosemary, crushed garlic and wrap in aluminum foil. Put in the oven for 40 m for rose meat (or slightly more for well-done). When the meat is ready, let it rest for 10 m on a plate.
Meanwhile, cut the spring onions in length. Melt 50 g butter and sauté the spring onions and the sea-spinach**** for 4 m.
Chop mint. Melt 50 g butter and add mint for 1 m.
Remove foil from meat, remove thyme, rosemary and garlic. Cut into slices.
Put on a plate with sea spinach. Spread a little mint butter on the meat.Serve with boiled spring potatoes.

*Or use 12 rib chops. Add pepper, thyme, rosemary, crushed garlic to some oil. Cover the meat and let rest in foil for 30 m.Bake in oil or butter for 4 m a side.
*Instead, use 4 large slices of leg of lamb. Add pepper, thyme, rosemary, crushed garlic to some oil. Cover the meat and let rest in foil for 30 m. Bake in oil or butter for 3 m a side.
**Use shallots instead. Or mix of white onion and chives.
***Do not use salt as the sea spinach is naturally salted.
****Wash as quickly as possible in a colander under cold running water. When the sea spinach is washed in too much water, some of the salty taste is lost.

Sea spinach, also called sea beet, is similar to normal spinach but a bit bitter and more salty. This is the ancestor of the garden beetroot and is also related to spinach. It was first cultivated about 2000 years ago in the Middle East as a vegetable.
It can be found near the sea side on shingle beaches and cliffs as well as other coastal habitats. Due to the salty taste, it is an excellent companion to meaty fish, but can be served as a delicacy on it's own.
In Holland's Zeeland province, (where it's called 'lamsoor' ('lamb's ear'), it is served with lamb as above.
On the Belgium coast, in the Zwin reserve, it's called 'Zwinneblomme' ('flower of the Zwin', and in France its purple flowers made it 'lavande de mer' ('sea lavender').
Read more sea vegetables recipes.

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.

Chicken with sea vegetables & noodles @ wok

For ➏
1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts

Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.

Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.

Soak noodles in a bowl with enough cold water to cover them for about 15 m.

In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.

Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.

Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.

Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.

Serve immediately with noodles.

*The arame must be soaked in water and will triple in volume. When using fresh sea vegetables, use the same amount as the expanded arame. It might be necessary to cook them.

Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.

Sea lettuce & glass noodles

For ➍
200 g sea lettuce (or wakame or seaweed)
2 tbs sesame oil
2 tbs sushi vinegar
2 tbs mirin
1 chopped red chili pepper
4 tbs roasted white sesame seeds
100 g Japanese thin glass noodles
black pepper

Rinse the salt from the sea vegetable and drain well. Mix sesame oil, sushi vinegar, mirin, chili and half of the fried sesame seeds.

Cook the noodles al dente, drain and cool in ice water. Drain well.

Mix the sea vegetables, the dressing and the noodles.

Sprinkle with freshly milled pepper and the remaining sesame seeds. Serve cooled.

Ulva ('sea lettuce') is a very thin seaweed variety, coming as large green leaves, resembling lettuce. It can be eaten raw in salads, or cooked in soups and other dishes.

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.

Sea spinach @ wok

For ➋
250 g (young) sea spinach
1 small cucumber
2 spring onions*
2 tbs olive oil
1 ts lemon juice
pepper

Remove the tough stems from the sea spinach. Wash as quickly as possible in a colander under cold running water (when the sea spinach is washed in too much water, some of the salty taste is lost.)

Drain well.

Clean the spring onions and cut them into pieces of 3 cm.

Wash the cucumber. Halve it lengthwise, halve the cucumber crosswise. With a spoon, scoop out the seeds and the moisture.

Grate the cucumber small ribbons.

Heat a wok or wide frying pan. Add the olive oil.

Stir-fry the sea spinach with the spring onions and cucumber for 2-3 m.

Season with lemon juice and pepper.

Serve with pasta, fish or lamb.

*Use white onion and chives instead.

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.

Lemon pasta with mozzarella & sea spinach

For ➍
75 ml extra virgin olive oil
4 cloves garlic, peeled & thinly sliced
150 grams of sea spinach, washed & dried
grated rind of 2 lemons,
juice of 1 lemon
salt & freshly ground pepper
500 g of (lemon) pasta
2 balls buffalo mozzarella, torn into pieces
50 g Parmigiano cheese, coarsely grated

Heat the oil in a frying pan. Fry the garlic gently until golden brown.

Remove the garlic from the pan. Stir fry the sea spinach a few m.

Remove from heat. Stir in the garlic slices, lemon juice and lemon zest mixture. Season with salt and freshly ground pepper.

Cook the pasta until tender, cold rinse. Mix with sea spinach mixture and mozzarella.

Serve in deep soup plates. Sprinkle with freshly grated Parmigiano.

Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, shrimps & Brie linguine, butter & tomato pasta sauce.

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.