My simple Salicornia Recipe I present to you in this post. The sea asparagus is harvested from May and is available in northern Germany even in supermarkets.
Yes, sea asparagus, not sea level. Bragging rights: We also know the wild vegetable as sea beans, samphire greens and zeekraal. The naming doesn’t necessarily make shopping any easier.
So that your vegetables succeed 100%, you will find below a step by step guide and a cooking video. I wish you good success and a good appetite!
1. This is what Salicornia – Sea Asparagus looks like
Even as a chef, I’m grateful for a good picture when it comes to rare ingredients, so here’s a close-up first today:
If you want to get more information, I recommend the Salicornia Wikipedia description.
Salicornia only come into contact with fresh water just before preparation. Sea asparagus likes only salt water!Preparation Tip from Chef Thomas Sixt
2. Recipe Salicornia
Here follows the preparation step by step. If you have any questions, please feel free to contact me via the comment function at the bottom of the page. Gladly me!
- 300 g Salicornia sea beans or samphire greens or sea asparagus
- 1 tbsp Butter
- 2 pinches Sugar
- 4 pinches Pepper
- 1 pinches Cayenne pepper
- 1 tsp. Sesame Furikake I use Ume plums
- Get the sea asparagus ready and check for freshness.
- Clean sea asparagus briefly in a sieve under cold running water.
- Heat frying pan or wok, foam up butter and sauté asparagus briefly. Season to taste with sugar, pepper and cayenne pepper.
- Arrange the vegetables and serve sprinkled with sesame seeds. I use Sesame Ume Plum from my cooking box for this.
3. Calories and nutritional values
4. More ideas
Matjes salad with salicornia and apple
Salmon with celery and fried potatoes (in preparation)