January
Easy
For the pantry
30 min.
Salted scurvy grass
- 200 g common scurvy grass
- 200 g sea salt
- 20 g cilantro
- 20 g crown dill
- Preservation jar
- Clean scurvy grass.
- Chop cilantro and crown dill finely, and mix in a bowl with sea salt.
- Pack the ingredients tightly in a preservation jar, alternating between the salt mixture and the scurvy grass.
- Let rest for three months before using.
Tips
Use the salt and leaves as extra flavor in your food. You can use it in dishes such as salads, stews, and risotto.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
