Pan-fried plaice with Samphire

May 21, 2010

 

This week’s experiment with samphire was a first for me. This stuff lives by the sea and is very salty so while you can eat it raw, it’s often boiled for a couple of minutes to lower the salt hit. The salt is also, of course why it’s so unique and interesting to use. So what to do? Hugh Fearnley-Whittingstale reckons a plunge in boiling water then a dressing of  butter and lemon juice and that is definitely a good place to start. The butter gives a creaminess to the samphire which offsets the saltiness while the lemon add another dimension.

I applied this logic to my lunch earlier when I served it with pan-fried plaice. I ate the dish sitting on the back door step with some bread enjoying the sun. Lovely…

Pan-fried Plaice with Samphire and Lemon sautéed in Butter (for 2)

You’ll need:

2 fillets of plaice (or any other fish you fancy)

1 very generous knob of Butter

Olive Oil

40-50gr Samphire

1 Lemon

To begin with prepare the samphire by removing any tough bits then dropping it into boiling water. Boil for about 2 minutes then drain and set aside. Heat the butter in a dash of olive oil in a frying pan. Season the fish on both sides and add to the pan skin side down when it has heated up. Fry for 2 minutes, turn over and fry for another 2 then remove from the pan. Keep the pan hot and add the samphire, toss well then add the juice of half a lemon. Stir everything in the pan well so all the flavours come together. Divide the samphire and its liquid between the 2 fillets and serve immediately.

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