April
Medium
4 prs.
30 min.
Broadleaf pepperweed with boiled eggs and scallops
- 4 eggs
- 4 raw scallops
- 2 anchovy filets
- 4 leaves broadleaf pepperweed (or use sea beet, horseradish, or beach mustard)
- Lemon zest and juice
- Sea salt
- Pepper
- Soft-boil the eggs (6-8 minutes, depending on how soft you like the yolk).
- Run eggs under cold water. Peel, cut in half and arrange on a plate.
- Garnish the eggs with anchovies, broadleaf pepperweed, and salt and pepper.
- Chop the scallops very finely. Arrange on the plate with a bit of lemon juice and lemon zest.
Tips
This dish works both as an appetizer and main course. If you find the taste of broadleaf pepperweed too intense, you can substitute some of it with a bit of spinach or another leafy green.
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.
