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

Nori omelette

for 4 persons : 7 eggs + ½ a egg shell of water; 30g of porphyry (one handful); salt; pepper; a small amount of bell pepper (Cayenne, Tabasco).

Wash the seaweed 2 to 3 times under fresh water until it obtains a mild salted taste. Rinse,slice then add to your spiced and mixed eggs (salt to be added last).

You can upgrade this recipe version by cooking seafood and season it to your taste before adding to your omelette.

Vegetable soup with Wakame

For 4 persons : 1L of water, 1 tea spoon of salt, 3 leeks, 3 carrots, 3 potatoes, 1 onion, 1 garlic clove, 30g of Wakame (one handful).

Cook the diced vegetables in salted and mildly boiling water (20mins).
Rinse the seaweed with fresh water until it obtains a light salted taste.
Sliced the Wakame and incorporate to the vegetables during the last cooking moments. Mix and serve!

Dulse Tagliatelle

For 4 persons : 400g of wholemeal tagliatelle or spinach tagliatelle; 100g of washed and desalted seaweed (ie: refer to above recipes).

2 table spoons (t.s) of grated carrots, 1 t.s of grated celeriac, 1 onion, 1 glass of beetroot juice; 300cl of soya milk;1 t.s of olive oil, salt , grey pepper, parsley, basil.
 
Diced the onions and gently brown with olive oil in a pan. Add carrots, celeriac and thinly sliced seaweed. Cook for 10 mins with the soya milk on low heat. Add salt pepper and pour the beet juice during the last cooking minutes.
Mix this sauce with your cooked tagliatelle, add the parsley and basil last.

Salmon with seaweed

Preparation and cooking : 10 mn
For 1 person :  or one fresh salmon filet.
2 to 3 leaves of fresh Dulse or Sea lettuce. A teaspoon of salted butter, Dill or fennel.
 
Rinse the seaweed with the above ingredients. Add some salt to your fish filet. Wrap your filet with the seaweed and secure the lot with a few tooth pics.
Steam cook during 3 to 5 mins (depending on the thickness of your filet).
After cooking accommodate the fish with your dill melted butter.

Sea lettuce salad

Preparation: 10 mn
For 2 persons : 30g of Sea lettuce and 25g of Dulse. 1 raw beetroot, 3 carrots, 3 spring turnips, a Dijon mustard and lemon vinaigrette, peeled shrimps.
 

Rinse your seaweed (as mentioned above). Drain and thinly slice your seaweed. Dice the beetroot or grate it. Grate the turnips and the carrots.
Your vinaigrette should be light, just enough to enhance the vegetable flavour. Season at every preparation, mix the ingredients before serving, and add the seaweed and peeled shrimps on top.

Scallops dressed in seaweed
Preparation : 20 mn
For 4 persons : 200g of scallops, 5 carrots, 3 leeks, 1 Kombu Royal.


Dice and slice carrots and leeks, brown them in a pan under law heat.
Rinse your seaweed (as mentioned above). Cut the Kombu in 15 cm to 20cm stripes.
Add to boiling water for 1mins. Display the vegetables and the scallops on the Kombu. Carefully close the parcel with cooking string or Clingfilm. Steam or poach for 7 to 8mins. Rice can be added inside or outside the wrap. Enhance with melted butter.

Grouper filet on a sea spaghetti bed

For 3 persons : 3 Grouper filets, 4 young leeks stem, 30g of sea spaghetti (one handful), red wine, shallots, large pink shrimps, 1 table spoon of butter.

Steam cook the fish filet. Rinse your sea spaghetti, the cooking time depends on the maturity of this sea-vegetable therefore you will need to taste along as you would do with pasta. Reduce the shallots in red wine to four-fifths. Add salt and pepper and bring up the sauce with butter. Set up your dish by displaying your sea spaghetti in a nest shape in the centre. Display the fish filet around alternatively with the leeks stem. Gently pour the sauce and add the shrimps on top of your seaweed.

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