June
Medium
2 prs.
30 min.
Butter-fried chanterelles with South Jutlandic lardo
- 200 g chanterelles
- 25 g butter
- 5 g apple cider vinegar
- salt
- pepper
- South Jutlandic lardo.
- A small handful of wild herbs, such as wild thyme, sea arrowgrass or wood sorrel
- Lardo is an Italian type of salumi (cured fatty meat), and can be substituted with cooked bacon, smoked blubber, or cooked French lardon.
- Fry the mushrooms in butter until lightly golden. Season with salt, pepper, and apple cider vinegar, and transfer to a paper towel to soak up some of the fat.
- Arrange the warm mushrooms in a dish and cover them with thin slices of South Jutlandic lardo, coarse pepper, and flakes of salt.
- Top the dish with wild herbs and serve immediately.
Tips
The chanterelle is one of the best-known mushrooms found in Danish landscapes. It is delicious fried in butter, dried, stewed, pickled, or simply raw. This dish both works as an independent dish, or as the garnish of or accompaniment to another.
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.
