Sea Bream, Salsify & Garlic Puree with Forced Dandelion, Baked Baby Beetroot
Grilled White Asparagus with a Nettle Sabayon
I am still on my mission to give individual weeds their fifteen minutes of fame before we give them the chop this year. This gave me an oppourtunity to trial weeds and wildflowers that were edible.
So I rolled up my sleeves this week to see what I could rustle up with some simple foraging.
The intention was to keep the flavours as clean as possible. The Dandelions were a little better raw than cooked so they needed no great culinary skills. Cooking or soaking nettles removes the stinging element. Thankfully there were not many witnesses to the big deal I made out of picking and preparing the nettles. Wearing gloves to protect myself I still managed to get stung countless number of times which resulted in lots of hopping around the kitchen uttering words I hadn't heard in years.
With stung hands and aching wrists from hand whisking my sabayon forever I sat down to lunch with my dining companions / guinea pigs. Every plate was finished and the general consensus was that the dandelion leaves were uninterestingly bitter and the nettles were nothing like the spinach flavour promised. Sorry weeds you lost this round. I would recommend Chicory, Radicchio and Spinach as better alternatives.