season March
difficulty Easy
persons 2 prs.
time 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
  1. Rinse the beach plantain leaves and place on a kitchen towel to dry.
  2. Cut the bacon and shallots into small cubes.
  3. 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.
  4. Add cream and beach plantain leaves to the pot, and cook for an additional two minutes to wilt leaves.
  5. Season with salt, pepper, and lemon juice.
  6. 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.

    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 Lightly stewed beach plantain Show all