Mullet(/Bass) & Samphire

[Mr. X]

Just made a meal based on this bass recipe: http://www.foodiesite.com/recipes/2000-08:bbqseabass

Made a few modifications:

- mullet instead of bass

- lemons instead of limes (prefer limes with seafood but we only had lemons) on the fish, aioli (mayonaise for seafood) & vegetable/samphire.

- didn't have much samphire (& it has quite a strong, oily flavour that might not suit everyone), so used vegetables from the garden. Steam them all quite quickly. Doesn't take long.

- used Floyds version of Aiolo (8 rather than 1 clove of garlic, lemon rather than lime) & much less oil than either version. You could easily halve the ingedients (e.g. 1 yolk, 4 cloves garlic, half lemon, 150-200ml good olive oil) & still have plenty of aiolo.

Hugh on Samphire: Join the samphire brigade | Hugh Fearnley-Whittingstall | Life and Health

 

[Oldsarge]

Now that's different! I must admit you got me on that one, mate, in all my gluttonous explorations of the globe, I'd never heard of samphire until now. And having a rather strong suspicion that it isn't available here on the Left Coast, I'll be a long time finding out what it tastes like. Pity, that . . .

 

[Mr. X]

I found the samphire growing all over the rocks around my spearing gear when packing up -- hadn't noticed it before, but it is quite common. Little yellow flowers this time of year (like rag wort or St. John's wort -- it is called glass wort sometimes) but with small rubbery leaves.

We had no fennel in the cupboard but my brother grabbed a handful of seeds from a huge plant in the garden. Sure enough, rubbing them revealed the tell-tale aniseed smell. So the fish (which I slashed on the outside) was smothered with crushed fennel seeds & garlic!