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

Sea lettuce is a green seaweed supple with a strong flavour, similar to sorrel. It will enhance the flavour and strength of all your recipes. Raw or thinly sliced it will suit salads, sauces, soups and vinaigrettes. Because of its leaf shape, sea lettuce will also accommodate wrapping technique recipes (papillote).

This seaweed, recognised by a purple glint, will turn almost black when dried. The taste resembles smoked tea or dried mushrooms and is very fine and supple. It is the Japanese imperial seaweed.
Under the name of NORI you will find rectangle leaves going from black to green. These leaves are usually made from a flame-grilled technique then minced and pressed. Flaked they will compliment baked potatoes, omelettes, and variety of sauces.

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.

With a long streamline shape, sea spaghetti is smooth, iodised and tender brown seaweed. Will compliment fish, seafood pies and vegetables.

This oarweed is one of the most majestic ocean seaweeds. Mermaids called it “Neptune’s belt”. Plump and crunchy with a sweet and iodine taste, Kombu have the highest level of iodine known to mankind. Because of its streamline shape and the wideness of its blade, Kombu is usually associated with “Royal wrap” (papillotes Royales).With its natural properties it is also used for cooking leguminous vegetables.