A sea grass with distant origins. Swiss chard, or maritime beet, was common in the days of Greece and Ancient Rome. It is even thought to have been consumed since prehistoric times. This plant is the ancestor of beet or Swiss chard. It also looks like chard, with its long stems with very green and fleshy leaves. The maritime chard is found in clumps, not directly near the water but on the edges of the shores, along the Atlantic coast, the English Channel, the North Sea and in the Mediterranean.
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When tasting, the maritime chard keeps an iodized taste, reminiscent of its origin. To appreciate this local product, Marion Sauveur, culinary journalist, recommends a preparation like spinach. The ideal is to use the small leaves, picked at the base, which are less bitter than the others.
Ingredients
Swiss chard
Butter
Béchamel sauce
The steps of the recipe
1. Remove the veins from the sea chard leaves, the hardest part.
2. Put a little butter to melt in a pan and let fall the leaves for a few minutes.
3. Wait until they reduce a little, but less than the spinach because its leaves are thicker.
4. Serve with a béchamel sauce for more indulgence.
If you don't want to cook ...
In Manche, at the restaurant L'Obione in Avranches, 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 emulsifies it so that it is light. And he serves this dish with a rock fish.
Chef Sébastien Godefroy's recipe, Medallion of Lieu Jaune, mussels from Mont Saint-Michel bay and sea chard
© DR
Ingredients for 4 persons) :
4 medallions of Pollack
200g mussels
600g sea chard
1dl white wine
25cl liquid cream
50gr butter
Salt, pepper
Olive oil
Preparation of the recipe
1.Bake the place medallions with a pinch of salt and a drizzle of olive oil in the oven at 150 ° C for 12 minutes
2.Open the mussels with the white wine in a large saucepan over high heat
3.Recover the juice from the mussels, add the cream and a knob of butter then emulsify it using a hand blender.
4.Remove the stems of the sea chard as for spinach
5.Melt the butter in a hot saucepan and cook the sea spinach, add salt and pepper
6. Shell your mussels and prepare your plate.