Orpine sautéed in butter with smoked fish and buckwheat
- 250g orpine (or use sea asters, sea sandwort, sea beet, or wild parsnip)
- 300g smoked fish, such as mackerel or herring
- 50g butter
- 100g buckwheat
- Heat the oven to 170 degrees C.
- Distribute the buckwheat on a baking tray and bake in the oven for 20 minutes until golden and fragrant. Stir them a couple of times while they are in the oven.
- Rinse the orpine leaves and sauté them briefly in butter until coated and wilted.
- Pick the fish off the bone, and arrange on a plate with the sautéed leaves.
- Sprinkle the fried buckwheat on top, and serve immediately.
Use the seeds to add a twist to various dishes. The small capers can be added to salads, dressings, or in a butter sauce.
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.