January
Difficult
4 prs.
75 min.
Seaweed-wrapped fish and shellfish
Ingredients
- 500 g fresh sweet kelp (or wrack or bladderwrack)
- 100 g seaweed vinegar
- Sea salt
- A bit of cane sugar
- 500 g fresh raw fish or shellfish
Directions
- Spread out the fresh pieces of sweet kelp on a cutting board, making sure they are completely flat. It is important to taste the kelp, to determine how much salt is necessary. If the kelp is very salty, use less salt in the dish.
- Add a bit of seaweed vinegar, to ensure that the kelp is moist.
- Sprinkle a bit of sea salt and sugar on the kelp, to taste.
- Cut the fish or shellfish into very thin slices (2-5 millimeters is ideal).
- Place the thin slices of fish or shellfish on top of the kelp.
- Fold the kelp around the fish, so the thin slices are covered on both sides. Squeeze lightly, ensuring the kelp is wrapped tightly around the fish or shellfish.
- Leave over ice or in the fridge for an hour. Check if the fish or shellfish has been lightly cured. If not, let rest for longer.
- Serve.
Tips
A delicious seafood experience! A great appetizer or light main dish.
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.
