Samphire - how do you cook yours?

Cooking Discussions
1

Jolly expensive (£20/kg min) but I do like samphire, a lot.

Only question is, how best to maximise texture yet minimise saltiness, because a little salt flavour is ok but sometimes way too much.

I have read about soaking and repeated rinsing, but the last batch I got - from a pop-up fishmonger, rather than the supermarket as is my usual - I just blanched for two minutes, then fried for two minutes, straight from fresh, no soaking/rinsing, and was actually not very salty at all.

Maybe was just the batch, or maybe my own tolerance increased?!

2

I blanch then saute/stir-fry very briefly in some fat. Or simply blanch and toss in olive oil. Not an ingredient I want to cook to death (will turn unsightly brown-green). Want to preserve the crunch and lovely vibrant green.

Costs me €3/100 gr

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3

I’ve never cooked it myself, but a local restaurant does beer-battered samphire with vinegar gel - it’s a great nibble with drinks.

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