Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served.
Where there is a story behind a dish's creation and
that story may aid the diner's enjoyment then that will also be included. Bon appétit!
Salicorne, Perce-pierre, Criste-marine or Haricot de Mer - The Vegetable Salicornia or Samphire in French Cuisine..
Behind the French menu
Bryan G. Newman
Photograph courtesy of niicow79
Salicornia is not a seaweed.
Salicornia or Samphire is often, mistakenly, called an edible seaweed; it is not. Salicornia, of which there are many family members, grows in salt marshes and along the coast. Its shape, not its taste, also gives it another name, sea asparagus.
Salicornia on French menus:
Terrine de Poisson à la Salicorne– A fish pate with Saliconia.
Mesclun - Queues d'Écrevisses - Salicornes - A mixed green salad, freshwater crayfish tails and Salicornia. A salade mescun should, by tradition, include at least five different salad greens.
Flétan Meunière aux Salicornes – Halibut prepared in a meunier sauce, that is lemon juice and parsley added to melted butter.
Conchiglie Farcies aux Gambas et Salicornes. Shell shaped pasta stuffed with large shrimp and Salicornia.
Salicornia on marshland.
Photograph courtesy of maxime raynal
Young salicornia plants are gathered from April through July. They will be used in salads, sauces, soups; they may also be pickled and then used as a condiment. Their shape also gives them another name, the asparagus of the sea. However, that name refers to their look, not their taste.