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Perch Sashimi Served with Donkey Rhubarb and Wild Herb Salad

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Perch Sashimi Served with Donkey Rhubarb and Wild Herb Salad

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1 large perch 2 small ones
100g shoots donkey rhubarb
A dash Olive Oil
1 shoot woodruffs
30g tender ground elder leaves
20g chickweed
  • Medium




Perch sashimi served with donkey rhubarb and wildherb salad is a raw summer dish originated from the southern region of Sweden. The recipe was designed by a quartet of Swedish Michelin-starred chefs: Titti Qvarnström, Niklas Ekstedt, Jacob Holmström, and Anton Bjuhr.

It is part of a campaign initiated by Sweden’s Tourism Board, dubbed Edible Sweden, meant to celebrate the country’s wild resources. 

How to cook it:

  1. Clean the donkey rhubarb and cut in thin slices/rings.
  2. Fillet the perch and cut thin slices of the meat.
  3. Pick the leaves and flowers off the woodruff, discard the stem.
  4. Crush the woodruff together with a little salt and sprinkle over the fish.
  5. Serve with a salad of chickweed, ground elder with a drizzle of olive oil.

About the ingredients:

  • Perch (Abborre)

Perch can be caught around Sweden’s entire coast. European perch are greenish with red pelvic, anal and caudal fins. They have five to eight dark vertical stripes on their sides. When the perch grow larger, a hump grows between the head and dorsal fin.

  • Donkey rhubarb (Parkslide)

Donkey rhubarb, also known as Japanese knotweed, grows main- ly in the south of Sweden. It is a rare type of weed that can be found in grasslands and in forest edges of cultural landscapes. Donkey rhubarb has hollow stems with distinct raised nodes that give it the appearance of bamboo. While stems may reach

a maximum height of 3–4 m, it is typical to see much smaller plants. The leaves are broad oval with a truncated base, 7–14 cm long and 5–12 cm wide. The flowers are small, cream or white, and produced in erect racemes 6–15 cm long in late summer and early autumn.

  • Woodruff (Myskmadra)

Woodruff grows across most of Sweden. It is usually found in growing wildlife in groves and forests. It grows 10-30 cm high and is a beautiful and fragrant soil cultivator. The green, shiny leaves sit in rosettes on the narrow stalk.

  • Ground elder leaves (Kirskål)

Ground elder grows in the southern parts of Sweden. It is usually found in flowerbeds or in slopes inside the forest. Ground elder is distinguished by its three-fingered, paired appearance and toothed leaves. Make sure to reach out to a local guide before picking ground elder since it belongs to the flock-flowered fam- ily with the following poisonous plants; cowbane, fool’s parsley and hemlock.

  • Common chickweed (Våtarv)

Common chickweed grows all over Sweden with the exception of high mountains. Its flowers are small with five white petals that are cleaved to the base. Common chickweed is very similar to the relatives of pale trot and greater chickweed, but a sure sign is the one-sided hairy stalk.

Photo credit: Photo August Dellert

Photo credit: August Dellert/imagebank.sweden.se

You can find full video on YouTube

More recipes part of this fantastic initiative can be found on Visit Sweden.

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