Algae are the “food of the future”! They grow much faster than land plants and do not require valuable agricultural land.
So they are versatile and practical. But that is far from all. Above all, we love algae because they are so delicious!
We particularly love the creations by Poisson d'Ouest. We use two of them in the simple and quick recipes below.
Have fun trying them out and bon appétit!
Cucumber-celery salad with pulpo and algae with preserved lemon:
Ingredients:
2 cooked pulpo legs (available from Maître Philippe & Filles)
4 stalks of celery
1 cucumber
1 jar Algae with preserved lemon (Poisson d'Ouest)
Olive oil (Alziari)
Cider vinegar (Huet)
Piment d’Espelette
Fleur de sel
Preparation:
Cut the pulpo, celery and cucumber into pieces and place them in a bowl.
Mix the fleur de sel, vinegar, piment d’Espelette and olive oil in a small bowl.
Add the jar of algae and stir in.
Mix the finished vinaigrette with the pulpo, cucumber and celery.
Provençal-style baked feta
Ingredients:
one piece of feta (available from Maître Philippe & Filles)
1 jar Algae à la Provençale (Poisson d'Ouest)
Piment d’Espelette
Olive oil (Alziari)
Preparation:
Place the feta in an ovenproof dish and sprinkle with a pinch of piment d’Espelette.
Spread the algae over the feta and drizzle with olive oil.
Place under the grill on high heat for 5 minutes until the cheese is lightly browned and slightly melted.
Serve fresh from the oven while still warm with some baguette. Bon appétit!
