March
Medium
For the pantry
45 min.
Grilled spiral wrack capers
- 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
- Preservation jar (600ml)
- Grill with charcoal
- Light your grill.
- Put the spiral wrack in water and rinse thoroughly.
- Blanch the wrack and dill in boiling water for 20 seconds. Immediately transfer to an ice bath to cool.
- Grill the wrack over the hot charcoals. Be careful not to grill for too long – it still needs to be juicy.
- Put the wrack in a preservation jar.
- Add lighty salted water, vinegar, horse radish, and dill. Make sure the wrack is completely covered by the brine.
- 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.
