Salicornes sautées à la poêle à l’ail et au persil (Pan-fried Samphire with Garlic and Parsley)
Salicornes sautées à la poêle à l’ail et au persil (Pan-fried Samphire with Garlic and Parsley) is a traditional French recipe (from Brittany) for a classic accompaniment of fresh or preserved samphire fried in butter with garlic and parsley. The full recipe is presented here and I hope you enjoy this classic French version of: Pan-fried Samphire with Garlic and Parsley (Salicornes sautées à la poêle à l’ail et au persil).
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Samphire is one of my favourite wild vegetables, now commonly available in supermarkets and fish mongers during early summer. I was delighted when I came across this Breton recipe for preparing it. The dish is delicious and really simple (and quick) to prepare. Note that samphire has quite a salty taste and you won’t, normally, need to add any additional salt.
Ingredients:
600 g of samphire
1/2 clove of garlic, sliced thinly
1/2 bunch of parsley, finely chopped
unsalted Butter
Freshly-ground black pepper
Method:
If you are using preserved samphire, drain well then rinse under cold, running, water. If using fresh samphire wash thoroughly to remove any sand and grit. Set aside in a colander to drain.
Bring a pan of unsalted water to a boil. As soon as it starts to boil plunge in the samphire and blanch for 2-3 minutes.
In the meantime, place a pan over medium heat and use to melt a generous knob of butter. When foaming, add the samphire, garlic and parsley and stir fry for about 7 minutes. Season generously with black pepper and serve.
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