Zeekraal as a fish vegetable
"Zeekraal is the Dutch name for the plant Salicornia europaea (Chenopodiaceae), which grows on the beaches of Zealand. In a book from 1981 you could read that: "During the spring zeekraal and lamsoren are being sold on the markets in Tholen, Bergen op Zoom and Goes. These are characteristic vegetables, which you do not find elsewhere in the Netherland."
Buth that has changed. Zeekraal can now be bought in many places all over the country. It is best from April - June and can be eaten raw or (as we prefer) cooked"
Recipe by: arbogast
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Main Ingredients:
100 - 150 grams zeekraal per person
water
butter if desired
Cooking Preparation of the Recipe:
Soak the zeekraal for at least 15 minutes in fresh water to remove some of the salinity. Discard the water.
Microwave on high for one minute per 100 grams of zeekraal.
Rinse quickly with some water, then add some butter if desired. Serve immediately.
Zeekraal is delicious together with fish dishes. It is, however, rather salty, and if zeekraal is served, additional salt is usually not required.
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