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Salicornia

post #1 of 4
Thread Starter 
I'm never so pleased as when I have something new to play with that I have no idea what to do with it. Salicornia, aka sea asparagus, got a kilo comming in tomorrow to experiment with in preparation for a catering Im do at a consultant in December. Ultimately will be served with slow cooked moose entrecôte with a chanterelle demi and grilled citrus marinated halibut filet. Ideas? Experience using it? Im not confident in Google recipes. I'd love to have some feedback from those of you that have used it.
post #2 of 4

I love the stuff but it is a highly variable product (duh).  I think either preparation you describe would work fine.  Essentially, it is like a pre made salt pickle and fills that sort roll on a plate.  Salt levels change on the season and local harvested, so check that.  The bottom "root" part on the trim can be really woody, so check that as well.  This is a long time to store them in a refer, I would check them daily and toss if they get brown or slippery.  Some people freeze but I have never had luck with that (though never had blast frozen product).  If mushy you can do a decent "pesto" type sauce.  They also work well dehydrated and powdered.  Makes a great add in to steak spice.

post #3 of 4

Ah! Love sea beans. They make a lovely garnish for most seafood dishes. I usually just blanch them quickly to take a bit of saltiness away and pop the color. I use them just like that to finish plates. They have a pleasing, salty crunch that is nice. 

post #4 of 4

I'm not an expert on sea beans but the type I've used were harvested around New England. Sometimes they'd be beautifully bright green and crisp and other times I'd end up tossing half once the case was picked through. It's hard to tell if this was due to the harvesting method or our vendor giving us an older product. They are salty so they're used sparingly among other components on the dish. To prep them I'd give them a quick wash if they're dirty then quickly blanch to set the color and draw out a bit of the salt. You can eat them raw but the brine factor is pretty strong.

 

Sea beans have a nice mineral backdrop and if you pair them with clams or pousse-pied (or any shellfish really) it reinforces that marine minerality. I've had them tossed in squid ink tagliatelle with lots of butter and a splash of lemon and it works well as you'd imagine. For me personally treating sea beans delicately is essential, tossing them on the heat at the last minute is essential to keep them vibrant like you would fava beans or peas out of the pod.

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