In honor of “World Ocean Day”, on June 8, Hugo Roellinger devised a new recipe based mainly on seaweed. And he included it as part of the “Seaweed Symphony project”, from which we can say that he got the idea of creating food mainly by using algae.
Although seaweed is not the only ingredient in this original recipe, langoustines also play an important role. In addition, the chef chose these sea plants because they are beneficial in many aspects, they reduce the acidification of the water and remove carbon, they have a delicious umami taste and are rich in minerals, antioxidants and fibers.
The recipe is simple but long lasting. First you have to prepare an infusion of seaweed, cooking them over low heat with a little salt. Then you have to mix lemongrass, ginger, leek, lemon zest, very little chilli and a bunch of coriander and filter the seaweed broth that we have previously prepared.
Once it´s cold we must add the previous mixture and infuse for 2 hours. Filter it and cool it. Before serving, mix this seaweed broth with 4 tablespoons of olive oil. As for the prawns, we must peel them carefully, cut them in three and season them with olive oil, lime, salt and pepper.
Finally, we only have to plate. To do this we will need a deep plate, where we will place the seasoned Norway lobsters, a few grains of fleur de sel and then the pepper, wild sorrel, navel of venus and silenus. Do not forget that at the time of serving you have to mix the vinaigrette well, sea austral and pour into the deep plate.
