Beach pea in salt brine
- 250 g beach pea leaves
- 400 g sea salt
- 25 g dried kombu seaweed
- 50 ml water
- Preservation jar
- Blend seaweed and salt until thoroughly mixed. Add water.
- Bring a pot of water to boil. Blanch beach pea leaves for five seconds. Transfer to an ice bath immediately.
- Put the blanched leaves and the salt brine in a preservation jar. Close the jar and store in a cool, dark place for three months, after which they are ready for use.
Beach pea can be substituted for a number of other herbs. Salted herbs can be used in a variety of ways, particularly as replacement for salt itself in salads and sauces.
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.