Steamed wild marsh samphire in a lemon cream sauce

    10 min

    Marsh samphire grows in abundance along the tidal flats around our Dorset house. Heavenly with any fish dish or indeed in fish pies, this incredible wild food is a great addition to the cooking in our house.


    Hampshire, England, UK
    7 people made this

    Serves: 4 

    • 450g fresh marsh samphire
    • 30g salted butter
    • 1/2 teaspoon lemon zest
    • 100ml single cream
    • salt and pepper, to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Wash the samphire thoroughly under cold water. Steam over a pan of boiling water for 5 minutes until the samphire has softened yet maintains a great crunch. Remove from the heat and place onto a warm serving plate.
    2. Meanwhile in a frying pan, melt the butter and add the lemon zest and cream. Bring to a gentle simmer then season well and pour over the samphire. Serve immediately.


    Gather this wild food sustainably by cutting just the tips of the plant, allowing the samphire to regrow as a healthy plant. With similarities in miniature to asparagus in texture, colour and appearance, you can feel comfortable using marsh samphire in any many dishes that you would use asparagus.

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