March
Easy
2 prs.
45 min.
Lightly stewed beach plantain
Ingredients
- 250 g beach plantain (or use sea asters)
- 25 g butter
- 30 g shallots
- 30 g bacon
- 50 ml cream
- Salt
- Pepper
- Lemon juice
- Sea lettuce
- Dill
Directions
- Rinse the beach plantain leaves and place on a kitchen towel to dry.
- Cut the bacon and shallots into small cubes.
- Brown the bacon in a pot. Let the bacon cubes get a bit of color, then add butter and shallots. Sauté while stirring until shallots lose their bite, for about two minutes.
- Add cream and beach plantain leaves to the pot, and cook for an additional two minutes to wilt leaves.
- Season with salt, pepper, and lemon juice.
- Arrange on a plate with with sea lettuce and dill on top, and serve.
Tips
This dish works well as a side dish to a grilled piece of meat or pasta.
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.
