Green plants in a hand

Seaweed recipes

Food connects people.

Chef Donald Deschagt shared some of his “secret” recipes with us! Please find 3 of his seaweed recipes here below and enjoy.
For more information on the seaweedchef, we refer to: https://lehomardetlamoule.be/ Visit his restaurant when you are (close to) Ostende: Duinenstraat 325, 8450 Bredene, 0032 475-566339, This email address is being protected from spambots. You need JavaScript enabled to view it.
Also Donald can be hired as chef for events and he organizes seaweed walks and other demo’s. Check out his beautiful website.
Thank a lot Donald for sharing your recipes with us and we hope your restaurant can be opened soon.

Seaweed Fennel Seed Bread:

For 1 loaf:
350 grams of white flour (artisanal)
150 grams of brown flour (traditional)
1/2 sachet of dry yeast
10 g fennel seeds or less (to taste)
10 g of seaweed powder
300 grams of lukewarm water
20 grams of grape seed oil
Mix everything well in food processor.
Add a little salt when mixed (to your own taste)
Prove dough (up to double volume) under a damp cloth Knead again.
Pour dough into baking tin (elongated cake tin), sprinkle with seaweed powder if necessary Let rest in the mold for 10 minutes Bake for 45 minutes in a preheated oven at 185 degrees Let cool.

Green seaweed tapenade

● 400 g pitted green olives
● 1 clove of garlic
● 4 anchovy fillets
● 40 g capers
● 2 dl olive oil
1 | 2 lemon
a handful of lettuce
10 grams of dried green seaweed
Add 1 pinch of Xanthana to bind
Mix everything in thermomix until smooth.

Mussels met samphire and seaweed

Mussels 1.3 kg pp. Celery 1 stalk with green on it Onion 1/2 Glasswort 30 grams (our beans from the North Sea) White wine splash Butter lump Sea lettuce 10 gr 1 tbsp seaweed pesto Pepper from the mill Rinse the cut celery. Chop the onion. Rinse the mussels and remove the beards and smallpox on the shell. Take a cooking pot, put the mussels + celery + onion in it. A pinch of pepper and a dash of white wine. No salt! Samphire already has a salty taste in itself! Cover the pot and let it boil for about 4 minutes. Sprinkle the raw samphire over it. Shake the jar well and let it boil again for 4 minutes. Shake again so that the samphire is back on top. Divide 1 tbsp seaweed pesto over the mussels, a knob of butter and some sliced sea lettuce or seaweed. Cook for 1 minute with the lid on the pot. 

Source: European Algae Biomass Association.

Read more

Status 23.04.2020.

EUSBSR

SUBMARINER Network for Blue Growth EEIG

Kärntener Str. 20
DE–10827 Berlin

Germany

+4930832141740

This email address is being protected from spambots. You need JavaScript enabled to view it.