Marinated Cattail Hearts | GOURMET SAUVAGE

by GOURMET SAUVAGE

This is the caviar of wild plants! The heart is taken fron the center of the main stem close to the root system. Delicate and slightly crunchy, it reminds one of hearts of palm but in a more refined version. The harvest of this exceptional artisanal product is demanding but we think that this banner product encapsulates all that is extraordinary in wild nature.

We harvest cattail hearts in water sometimes up to our waist. Clinging mud prevents easy movement, biting insects torment us and the job of harvesting the tall plants is physically demanding. In spite of this, we enjoy the harvest which brings us into contact with the water world: turtles, muskrats, birds and insects of all kinds. The marsh is the richest habitat in all our forests.

CULINARY SUGGESTIONS: Cattail hearts are tender, slightly crunchy and highly refined. The hard work required to harvest them makes them even more precious. On a plate, they become the proud ambassadors of northern cuisine. Enjoy in sushi, in fish tartare, alongside prosciutto and mozzarella.

INGREDIENTS: Cattail hearts, water, sea salt, citric acid. 

190ml