a diary of illustrated recipes

Monday, October 10, 2005

Seabass with saffron sauce and Samphire

The Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray. Best picked between May and September. Usually served with butter and/or with fish plate. Boil them in unsalted water for approximately 5 minutes.
Ingredients: 2 sea bass fillet, clams to guarnish, butter Ingredients for the sauce: pinch of fresh saffron, 1 Tbsp flour, 300ml milk, butter
Melt a bit of butter in a saucepan and fry the sea bass 3/4 minutes each side.
In another small pan, prepare the sauce by melting a bit of butter. Add milk, flour, saffron and a pinch of salt. Bring to boil, then cook for approximately 5 minutes until thick.
Serve the seabass with a bit of sauce, clams opened in a covered saucepan, and samphire previously boiled in water.

9 Comments:

Blogger Kalyn dice...

I had not heard of Samphire before and found this very interesting.

8:07 PM

 
Blogger fiordizucca dice...

hi Kalyn :)
its very unusual to hear of samphire if you dont live by the sea and know of the local wildfood. i have discovered this myself only this year, infact quiet late as well, as the best time to pick them up is from may to september.

unfortunately didnt have my camera with me the day i picked them up but if you look on google pictures, you will see where exactly they grow.

they arent particularly tasty but go really well with seafood dishes and contains lots of minerals :))

12:20 AM

 
Blogger Isil S. dice...

Here in Turkey we also have the habit of consuming samphire. I also gave our most common recipe in my blog- as I surfed through the internet I found the word "pickleweed"for this food,i suspect if it was true now, but what we eat is exactly the same with your photo.Thanks for sharing.

11:54 PM

 
Blogger fiordizucca dice...

hi isil! thanks for sharing it with me. i have discovered that many people knew what samphire is, it seems i was the only one who didnt know yet!:))

i will look through your blog to see what you did with them :)

12:49 AM

 
Blogger cin dice...

We heard about samphire on Rick Stein's show and have been trying to find out what it is since then. Thanks for enlightening us!

5:51 AM

 
Blogger fiordizucca dice...

you are welcome cin :) i only discovered samphire this year. so its never too late to learn something new :)

12:59 PM

 
Blogger Harmonia dice...

Your blog is great! I especially like the Vegetarian and vegan legend...will be back for veg*n recipes!!! I hope to link you later today.

Harmonia
http://harmonia.blogsome.com

11:50 AM

 
Anonymous bea at La Tartine Gourmande dice...

Beautiful blog of yours. Just managed to get to the English version. Great pictures and inspiration. I love seabass texture and will try this recipe
I am going to link to your blog, wished I could speak Italian, although my being French should help!
Ciao

Bea

6:04 AM

 
Blogger J dice...

hi, your blog rocks! i only wish i understood italian so i could read what all those beautiful dishes on your italian blog are about!

10:53 PM

 

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