Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds. This Friday, the beta marina.
Every day, we discover or rediscover a local product with Marion Sauveur. This Friday, we go to the seaside.
To pick sea grass: sea chard. A plant that does not date from yesterday since it was quite common in the days of Greece and Ancient Rome. It is even thought that it was tasted since prehistoric times. It is the ancestor of beets or Swiss chard and also resembles chard with its long stems with very green and fleshy leaves. It is found in clumps, not directly near water, but generally on the edges of the beaches. It grows all over the Atlantic coast, along the English Channel and the North Sea and also in the Mediterranean. What is interesting is that when tasted, it retains this little marine taste that reminds us of where it comes from.
How to cook this sea grass?
The sea chard is prepared like spinach. The ideal being to use small leaves picked at the base, they have less bitterness than the large ones.
We start by removing the veins, the harder part of the leaf before putting a little butter to melt in a pan and dropping the chard leaves for a few minutes. They will shrink a bit, but less than spinach because the leaves are much thicker. Marion Sauveur likes to serve this maritime chard with a béchamel not too thick.
An address to taste this maritime chard?
In the Manche, at the restaurant L'Obione in Avranches, named after another maritime herb. Chef Sébastien Godefroy has fun cooking these wild shoots.
After dropping the sea chard in a pan with butter, he makes a sauce with shallots, cider, cream and butter. Sauce that emulsifies so that it is light. He serves this dish with a rock fish.
Medallion of Pollack, Mussels from Mont St Michel bay and Bêta Maritima
Ingredients for four people:
- four yellow Lieu medallions
- 200 grams of mussels
- 600 grams of maritime beta
- 1dl of white wine
- 25 cl of liquid cream
- 50 grams of butter
- Salt pepper
- Olive oil
Recipe
Cook the place medallions with a pinch of salt and a drizzle of olive oil in the oven at 150 ° C for 12 minutes.
Open the mussels with the white wine in a large saucepan over high heat
Collect the juice from the mussels, add the cream and a knob of butter then emulsify it using a hand blender.
Remove the stems from maritime betas like spinach
Melt the butter in a very hot saucepan and cook the sea spinach, add salt and pepper.
Shell your mussels and dress your plate