May
Easy
2 prs.
30 min.
Lightly whipped cream with hairy bittercress
- A big handful finely chopped hairy bittercress (or use large bittercress, watercress, or scurvy)
- 150 ml heavy cream
- 1 teaspoon cane sugar
- 2 teaspoons apple cider vinegar
- Horseradish to taste
- Sea salt
- Pepper
- Clean and grate the horseradish finely.
- Whip the cream in a bowl until it just begins to gain volume and structure. Do not let it become too stiff.
- Add sugar, sea salt, horseradish, apple cider vinegar, and hairy bittercress.
- Mix all the ingredients together.
- Season with salt and pepper.
Tips
This cream goes very well with a piece of meat or fish. It can also be used as a spread on open-faced rye bread sandwiches or on crackers.
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.
