How to cook fresh salted seaweed?

Comment cuisiner les algues fraiches salées - Bretalg

Road map #4

Our tips for easily cooking fresh sea vegetables every day

Seaweed has recently been enjoying a particular craze. Consumed in the East for a long time, they have made their way in France gradually thanks to the movements of live food and raw food which for some time have not stopped growing.

Fresh salted seaweed

Do you like to cook, eat healthy and would like to know how to cook edible seaweed easily and quickly? So, here we give you our tips for better integrating food algae into your home cooking.

If you want buy our seaweed, please contact us!

First, a crucial point

First of all, here we bring you an essential point: algae are vegetables! We are often told this: “I would like to eat more seaweed, but don’t know what to do with it or how!”. So don’t panic because it is super easy. Do you see a salad or beans? Well, seaweed is the same: no more, no less! Our fresh salted seaweed needs to be desalted.

Raw or cooked: it’s up to you!

First, you proceed as with a salad: you desalt the seaweed in the water for a few minutes, then you wring out and that’s it! They are ready to be cooked raw or cooked. When we eat them raw, we like to slice them finely. So we pull out a cutting board and your best knife and go.

After that, the advantage is that you can accommodate them with lots of different preparations: as a mixed salad, in pasta or rice as a single vegetarian dish or as an accompaniment to meat or fish …

The most important thing to remember is the proportion between foods. For salads and hot dishes, count 1/3 fresh seaweed (Sea Lettuce, Dulse or Nori or a mix of the three) and 2/3 legumes or cereals, without exceeding the dose of 150 g per day and per no one for algae.

Small note: for pregnant women, avoid Kombu Royal and Sea Spaghetti too rich in iodin.

Once your cereal is cooked and drained, there are two possibilities:

  1. you put them back to sauté in a saucepan, adding the seaweed and your seasoning (pepper, spices, seeds, etc.), dried fruits, vegetables, bean sprouts, etc. Finishing with the oil of your choice;
  2. you compose your salad with your cooled cereals (quinoa, bulgur for example) by incorporating raw seaweed mixed with other vegetables and cut fruits: avocado, orange, apple, cabbage, mushroom, etc. But also with cheeses such as Feta, Mozzarella, etc. In short, whatever the composition of your salad, seaweed has the advantage of adding its salty flavor to your preparation.
Advice: before adding salt, remember to taste your seasoning!

Our favorite recipe:

Quinoa, a mix of sea lettuce and fresh Dulse, avocado and apple. To season we take black sesame and chia seeds, crushed almonds, a little olive oil and apple cider vinegar and finally Timut pepper.

This unique type of dish requires little preparation time and is easily adaptable with what you have on hand. It’s quick and easy to do, so very handy for families when you sometimes run out of time!

Some combinations of flavors that match with our fresh seaweed:

  • Sea Lettuce / Apple / Quinoa or White cabbage for raw eaters
  • Sea beans / Tofu / Sesame / Soy sauce
  • Sweet Kelp finely chopped into julienne / Orange / Shitake
  • Dillisk / Green cabbage / Black olives
  • Nori / Tomatoes / Balsamic vinegar
  • Wakame / Sesame oil / White sesame seeds / Pepper

So ready to cook our sea vegetables now?

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