Saturday, June 03, 2006

Samphire, Jewel of the Sea

There are always a few surprises when sampling menus in a foreign country. One of the best this time around was samphire, described by our waiter at Bistrotheque in Bethnal Green as “a spindly form of seaweed that tastes like spinach.”

What arrived, serving as a soft bed for the Poached Wild Trout, were long thin shoelacey greens sauteed in savory lemon oil and butter. These tender tendrils carry the sauce with a delicate saltiness.

(Photo by Brett Cody Rogers)

1 comment:

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    I am a samphire farmer in Korea.