History


Samphire Sea Asparagus

This is an ingredient designed to partner seafood. Classed as a vegetable and taking much of its flavour from the sea.

The Samphire season starts around the time asparagus season finishes lasting until late August. Sold in reputable fishmongers Samphire is usually boiled and served warm with butter. It may also be eaten Raw in a Salad. Because it doesn't keep well, it's often pickled. Try serving it with steamed fish. Steamed Plaice Fillet with Salmon Mousse


Picture: Samphire Sea Asparagus
Samphire Sea Asparagus

Samphire and Winkle Sauce

8 skinned Plaice fillets,
225g salmon fillets, skinned and roughly chopped
1 Large egg white
Sea salt
250 ml whipping cream
Fish Sauce
˝ ltr Fish Stock
50ml Dry white wine
100ml double cream
25 g butter
Seasoning
Shelled winkles/ washed Samphire

Salmon Mousse
In a food processor, mix boneless and skinless salmon and egg whites for a minute. Until it resembles a smooth paste. Add cream gradually, and process for 30 seconds. Season with salt

Put this into a piping bag, pipe into four plaice fillets. Then put another plaice fillet on the top .This will take six minutes to steam.

Fish Sauce
Reduce fish stock by 2/3rds add wine, reduce again add cream, cook until it starts too thicken , whisk in butter season lightly remembering Samphire is already salty, Add Samphire and winkle meat cook for one minute.

Paul Webbe
Webbe's at the Fish Cafe


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