season March
difficulty Medium
persons For the pantry
time 45 min.

Grilled spiral wrack capers

Ingredients
  • 500 g spiral wrack
  • 300 ml seaweed vinegar
  • 300 ml water, lightly salted
  • 75 g sea salt
  • 1 cm fresh horseradish root
  • A bit of crown dill
Equipment
  • Preservation jar (600ml)
  • Grill with charcoal
Directions
  1. Light your grill.
  2. Put the spiral wrack in water and rinse thoroughly.
  3. Blanch the wrack and dill in boiling water for 20 seconds. Immediately transfer to an ice bath to cool.
  4. Grill the wrack over the hot charcoals. Be careful not to grill for too long – it still needs to be juicy.
  5. Put the wrack in a preservation jar.
  6. Add lighty salted water, vinegar, horse radish, and dill. Make sure the wrack is completely covered by the brine.
  7. Close the lid and store in a cool, dark place for at least three days before eating.
  • Tips

    Put the finished spiral wrack capers in salads to add a sour and salty flavor. The small capers can also be used to add an extra sea flavor to stews, dressings, fish, or pesto.

  • 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.

    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.

    Ingredient used in Grilled spiral wrack capers Show all

    Alternative ingredient for use in Grilled spiral wrack capers