Lightly stewed sea beet leaves
- 250g sea beet leaves (or grassleaf orache)
- 25g butter
- 1 shallot
- 30g bacon
- 50ml heavy cream
- 100g sea lettuce
- Small bundle of dill
- Lemon juice
- Slice the bacon and shallot into small cubes.
- Fry bacon in a pot. Add butter and shallot when the bacon starts to brown, and sauté for two minutes to coat and warm through.
- Add cream and sea beet leaves to the pot. Let boil for 5-10 minutes, tasting regularly.
- Season with salt, pepper, and lemon juice.
- Arrange on a plate with sea lettuce and a bit of dill. Serve.
Try this dish as garnish with fried fish. The stewed sea beet goes very well with meat, poultry, and fish. The dish has a soft texture, and is a great accompaniment to summer specialties.
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.