These recipes will be a nice surprise for your guests and make seaweed an integral part of your diet.

Stir-fry shrimp

Stir-fry shrimp

Ingredients:

For 4 persons:
300 g chinese noodles, 500 g prawns, 100 g cherry tomatoes, 1 onion, Salade de la Mer® flakes, Court bouillon de la Mer, groundnut oil, 1L water

 

Cooking time: 10 minutes
Datasheet

Preparation:

  • Heat up 1 litre of water with Court bouillon de la Mer.
  • At boiling point, add noodles. Turn off.
  • Heat 1 liter of water with Court bouillon de la Mer.
  • A boiling point, dip the noodles. Turn off heat and let stand 5 minutes, then drain.
  • Heat the wok (or frying pan).
  • Pour peanut oil and fry the minced onion.
  • Add the peeled shrimp and cherry tomatoes.
  • Add the noodles and sprinkle preparing Salade de la Mer® flakes (depending on your needs).
  • Cook for 3 minutes, stirring with a wooden spoon and serve immediately.

Cooking time: 10 minutes

Freshness salad

Freshness salad

Ingredients:

For 4 persons :
6 medium potatoes, 10 g Haricot de Mer® branch, 2 tomatoes, 1 can of tuna 150 g, 12 green or black olives, 1 shallot, 2 tablespoons wine vinegar, 6 tablespoons olive oil, 10 cl dry white wine, parsley, Sel Gourmet with Dulse and pepper.

 

Cooking time: 30 minute(s)
Datasheet

Preparation:

  • In a bowl, prepare vinaigrette with olive oil, vinegar and white wine. Salt and pepper.
  • Wash the potatoes and cook 20 minutes with water. Drain and cool.
  • Peel the potatoes and cut into large dice. Add them to the vinaigrette.
  • Rinse and rehydrate Haricots de Mer® 20 min in a container of water, changing the water 3 times.
  • Drain Haricots de Mer® and cook them for 20 minutes to steam. Cool, then add them to the mixture.
  • Peel and chop the shallot.
  • Wash and cut tomatoes. Add everything into the bowl.
  • Drain and flake the tuna into salad.
  • Add the green olives and sprinkle with chopped parsley.
  • cover with film and refrigerate for 2 hours minimum. Serve chilled.

Cooking time: 20 minutes

Sea Quiche

Sea Quiche

Ingredients:

For 4 persons :
1 puff pastry, 150g smoked salmon, 3 eggs, 2 onions, 150 g of grated cheese, 10 g Wakame leaves, 3 tablespoons flour, 1 cup of milk, 10 cl crème fraîche.

 

Cooking time: 20 minutes
Datasheet

Preparation:

  • Rinse Wakame 5 minutes in cold water.
  • Fry in a pan the chopped onions and Wakame with a knob of butter. Season to taste.
  • Pour into a bowl the flour and eggs. Mix, then add the crème fraîche and milk.
  • Add 100 g grated cheese, salmon cut into pieces, then wakame and onions.
  • Roll out the pastry on a plate and pour the mixture.
  • Sprinkle with cheese.
  • Bake for 30 minutes, thermostat 7.

Cooking time : 30 minutes

Omelette with Dulse

Omelette with Dulse

Ingredients:

For 4 persons :
8 eggs, 2 leeks, 15g Dulse flakes, 10 cl milk, 1 knob of butter, Sel Gourmet de la Mer and pepper.

 

Cooking time: 15 minute(s)
Datasheet

Preparation:

  • Clean the leeks and cut into slices.
  • Cook with steam or water then drain.
  • In a bowl, vigorously whisk the eggs and add the milk.
  • Add the leeks, add Dulse flakes and season.
  • In a hot frying pan, melt the butter.
  • Pour the omelette and let brown 5 min. With salad, it will be a real delight.

Cooking time : 5 minutes

Makis

Makis

Ingredients:

For 4 persons :
300g round rice, 35 cl of water, 4 tablespoons rice vinegar, 2 tablespoons sugar, ½ tablespoon salt, 8 sheets of Nori, 5 surimi sticks, 1 avocado, 1 net salmon

 

Cooking time: 80 minutes
Datasheet

Preparation:

Preparing the rice:

  • Wash the rice in cold water 2 to 3 times until the water runs clear. Let drain 30 min.
  • Put the rice and the 35 cl of cold water in a saucepan. Cover well. Bring to boil, without lifting the lid.
  • Continue boiling 5 minutes, then reduce the heat and cook for 5-10 minutes (until the water is absorbed).
  • Lift the lid while, and then cover with a clean tea towel. Let stand 10-15 minutes.
  • Meanwhile, heat the rice vinegar and salt in a saucepan (or in the microwave).
  • Once the salt dissolves well, add the sugar.
  • Finally, place the hot rice in a dish. Pour the rice vinegar and mix well.

Preparing makis:

  • Cut the fish, surimi and avocado into thin slices.
  • Post nori on the bamboo mat.
  • Spread rice over the entire surface with a tablespoon (with the back), except at the top of the sheet about 2 cm.
  • Place the raw fish sticks and avocado slices in the center.
  • Roll the sheet by pressure with fingers that all the ingredients are tight against each other.
  • After closing the roll, cut into 1.5 cm slices.
  • Serve with soy sauce and wasabi.

Cooking time: 15 minutes

Salmon Brochettes

Salmon Brochettes

Ingredients:

For 4 brochettes :
200g salmon thick steak, 16 cherry tomatoes, 1 yellow pepper, 1 onion, 1/2 lemon, 2 tablespoons olive oil, Nori Gourmet, basil.

 

Cooking time: 15 minutes
Datasheet

Preparation:

  • Dice the salmon steaks, onion and pepper.
  • Make the brochettes alternating salmon; cherry tomato; pepper and onion (count 4 diced salmon per brochettes).
  • Mix the lemon juice with the olive oil, Nori and basil.
  • Marinate the brochettes in the preparation.
  • Place the brochettes in a baking dish.
  • Bake 20 minutes at 180-200 ° C (thermostat 6-7).

Cooking time: 20 minutes