May
Easy
2 prs.
45 min.
Sea aster, cucumber, and oysters
Ingredients
- 100 g clean sea aster (or beach plantain)
- 150 g cucumber
- 8 leaves romaine lettuce
- 6 oysters
- 5 dl heavy cream
- Lemon juice
- Salt
- Pepper
- Dill tops
What parts of the plant to use
- Green leaves
Equipment
- Oyster knife
Directions
- Peel the cucumber and slice in half vertically. Remove the seeds with a spoon.
- Open six oysters and strain the juice into a bowl.
- Shave the cucumber with a peeler into thin ribbons. Mix with romaine lettuce and sea aster in a bowl.
- Whisk oyster juice with cream, lemon juice, sea salt, and pepper.
- Pour the sauce over the cucumber. Toss.
- Arrange on a plate. Place the oysters on top of the salad, and garnish with dill.
Tips
There are no tips for this recipe
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.
