April
Medium
4 prs.
60 min.
Grilled knotweed with fish mayonnaise
Ingredients
- 10 tops Japanese knotweed (or sand onion)
- 200g flatfish or cod roe
- 400ml flavor-neutral oil (such as grape seed)
- 2 teaspoons mustard
- Salt
- Pepper
- Lemon
Equipment
- Grill
Directions
- Start by making the fish mayonnaise. Put the raw roe in a bowl and whisk until the structure is broken.
- Add a little oil, and whisk intensely until the two liquids bind together completely. When that happens, you can slowly add more and more oil. If you pour too much oil at once, the mayonnaise will curdle. When you have a firm consistency, it is ready – you should be able to turn the bowl upside down without the mayonnaise falling out.
- Season with salt, pepper, lemon juice, and mustard. Keep the mayonnaise in a cool place until serving.
- Rinse the knotweed and cut into pieces of around 20cm.
- Grill for a couple of minutes. Arrange on a dish, and serve with fish mayonnaise on the side.
Tips
If you don't have a grill, you can 'grill' the knotweed in a dry frying pan at full heat. You won’t get the smoked flavor, but it still works.
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
