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Raoul’s Sea-Beet with Nutmeg and Lemon Sauce
- Serves
4
as an accompaniment - Difficulty
Easy
By Matt Tebbutt
Published 2008
Sea-beet or sea spinach can be collected even by the amateur forager along most stretches of British seashore. It has a waxy texture, a bit like a thick-leafed spinach, and holds its weight well when cooked. It has a deliciously herbal, salty tang. This is my great friend Raoul’s way to use it.
Ingredients
1 kg - salt and pepper
50 g
Method
Preheat the grill.
Wash the sea-beet. Briefly dip into a saucepan of boiling salted water for 1 minute until it just loses its shape. Remove from the pan, drain and lay in an ovenproof dish.
Melt the butter in a medium saucepan, add the flour and stir together to make a roux Cook out for 5 minutes, then mix in the lemon juice and some salt. Pour the warm milk into the sauce grad
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