Hypocaloric, rich in trace elements, minerals, fibers and proteins, seaweed has it all. Yes, but who really knows how to cook nori, arame, dulse, iziki, kombu or sea lettuce? And above all, how to get these products when you are not lucky enough to live by the sea?
From the salad of raw seaweed with hazelnuts to the salted popcorn with nori, passing through the infusion of verbena with sea lettuce or the most classic platter of ecological sushi, the book "Seaweed, marine flavors to cook" (Editions La Plage, €19.90) by Anne Brunner (http://blogbio.canalblog.com) answers all these questions (and more) and makes us want to get started.
Sold in a bucket of seawater, seaweed spaghetti from the Algues de Bretagne brand received the Grand Prize for Innovation 2014, seafood category, at the last International Food Show (SIAL). Without durum wheat semolina and low in calories, made with kombu juice, they are rinsed for 5 seconds in water and eaten cold in a salad with a drizzle of balsamic vinegar or pan-fried for 2-3 minutes over low heat in olive oil, as an accompaniment to white meat or fish, for example. On sale from January 2015, http://algae.fr.
Want a simple touch of originality? Creative's lemon, honey and seaweed vinegar is perfect for seasoning salads, grilled fish, vegetables... On sale at www.histoiredegout.com and in some delicatessens.
