Grilled sea kale with smoked roe and wild garlic oil

Instructions

1. Make a wild garlic oil by blending the wild garlic with oil, a little salt and optionally a little lemon juice. You can optionally blanch the wild garlic for 20 seconds in boiling water and then cool them down. This way the flavour becomes less intense and the colour greener.
2. Select the nicest sea kale leaves – they should still have a little purple colour. Grill them briefly at high heat. First without oil and again after brushing with wild garlic oil.
3. Drizzle a little extra wild garlic oil on top and then add smoked lumpfish roe.