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This is an excellent pescatarian dish which is also gluten-free if you don't garnish with breadcrumbs (or you can use gluten free bread). You can make it as spicy hot or mild as you like! If you don't use samphire, then all of the other ingredients are easily sourced. For a main course, serve with mashed or roast potatoes with a side salad topped with any remaining samphire.
This recipe works well with ground black pepper to taste, and any other herbs you like with fish - thyme is good, and also chervil, chives, parsley, etc.
Gather this wild food sustainably by cutting just the tips of the plant, allowing the samphire to regrow as a healthy plant. With miniature similarities to asparagus in texture, colour and appearance, you can feel comfortable using marsh samphire in any dish that you would use asparagus.