Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

Dulse is a red seaweed with a iodine taste and a hint of hazelnut flavour. Crunchy when fresh and out of the sea, it will become very soft and smooth after light cooking. Nice raw in salads, it will suit sauces soups and vinaigrettes. Wrap around goats cheese and slightly steamed or mixed in a seafood pie, Dulse will enhance many of your dishes.


Treatment :
Seaweed are harvested during high tides on the Brittany coast and are washed with sea water. They are then dried under greenhouse on table and dehydrated in dryers where the temperature is around 40 ° C. They are finally crushed and sieved.

Presentation :
1kg or 50g Doypack Ziplock packet