Salmon and Samphire Coulis

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 escalopes of salmon weighing 175 g/6 oz each
  • salt


    To prepare samphire coulis, gently cook the leek and potato in a little butter until soft but not coloured. Add the chicken stock and bring to the boil, then simmer until the potato is cooked. Add the samphire. Leave for 1 minute only to keep the colour. Liquidize the ingredients and pass through a fine sieve. Add a pinch of nutmeg, a little lemon juice and pepper to taste. Samphire is naturally salty, so no need to add more salt.

    Season the salmon lightly, cook for a minute or two on each side in a non-stick frying pan. The salmon should be just cooked through. Pour some coulis onto each plate, place an escalope on top and decorate with blanched samphire. Serve at once.