Warm Samphire Salad with Pan-fried Cod Fillet and Pickled Samphire Marmalade

Celebrate the samphire season with this fantastic fish based feast from Danny Boome
By Danny Boome
Warm Samphire Salad with Pan-fried Cod Fillet and Pickled Samphire Marmalade
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time:
  • Effort: medium


For the samphire salad

  • 200 g samphire
  • 50 g butter
  • 15 ml olive oil
  • 4 cloves garlic, finely sliced
  • 1 large onion, finely sliced
  • 125 g broad beans, lightly cooked and skinned
  • 125 g peas, lightly cooked
  • 125 g French beans, lightly cooked
  • 50 ml white wine
  • 1 pinches freshly ground black pepper

For the marmalade

  • 1 dashes of olive oil
  • 1 jars samphire, pickled, drained and chopped
  • 1 large onion
  • 2 oranges, zest and juice
  • 150 ml orange juice
  • 150 g muscovado sugar
  • 15 ml balsamic vinegar

For the fish

  • 4 cod fillets, each 175g, skinned
  • 100 g butter
  • 1 dashes of olive oil
  • 1 pinches black pepper
  • 1 lemons, juice


1. Wash the samphire in several changes of cold water. Place in a saucepan, cover with water and boil for 15-20 minutes, until soft. Drain and refresh in iced water.

2. Heat a pan and add the butter and the oil and cook the garlic and onion until softened but not browned and then stir in the broad beans, peas and French beans.

3. Add the wine vinegar and the samphire and cook for a few minutes. Transfer to a bowl.

4. For the marmalade, heat a saucepan with the olive oil and add the drained pickled samphire and the onion and cook until softened.

5. Stir in the orange zest and juice, together with the sugar and balsamic vinegar. Heat gently to dissolve the sugar and then increase the heat and continue to cook until the marmalade is reduced and syrupy.

6. Heat a heavy bottomed frying pan. Add the butter and olive oil. Season the pan with a good helping of sea salt and cracked black pepper.

7. Heat the butter and oil in a frying pan and add the cod fillets. Cook for 3-5 minutes on each side, and then drizzle with lemon juice.

8. Place spoonfuls of the samphire salad in the base of serving bowls or plates. Balance the cod fillet on top of the salad and top each piece of cod with a little of the samphire marmalade. Serve immediately.

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