After a bit of a gap, Seaweed Recipes is active again. It is not that we ran out of recipes ideas believe me, we have loads of them to share with you 🙂 . Here we go!
Today is about “Tartare” a word spelled a couple of different ways and used in diverse contexts. What we will be talking about here is the French use for it in culinary circles. Tartare spelled this way refers to a mixture of finely chopped or minced raw ingredients often combined with onions, capers, fresh herbs and seasonings. Tartare is most commonly used to refer to ‘Steak Tartare’, a dish of raw beef served finely minced with condiments and an egg yolk…not for everyone, but perceived as an epicurean specialty in the West the same way Sashimi is with fish in the East. Like Sashimi, Tartare preparation requires the freshest of ingredients both for greatest flavour and least contamination risks. The term ‘Tartare’ has been generalized to other chopped raw mixtures done with meat, fish, vegetables or fruits.
Seaweed Tartare is a local specialty in Brittany – France where it is served with many of the beautiful seafood the region is renowned for. In Brittany, seaweed is harvested from the wild, sometimes using boats equipped with a special tool called ‘Scoubidou’. The seaweed varieties found in the Atlantic Ocean are quite different to the ones found in the Pacific. The recipe below uses many different types and will be equally successful using fewer seaweeds (at least 3 are required) or different varieties (Karengo, Sea Chicory or Kombu). The best concoction will use seaweeds with a variety of colours and textures.
Here’s our recipe for the Seaweed Tartare:
• 2 tbsp dried Dulse flakes
• 2 tbsp dried Sea Lettuce flakes
• 1 tbsp dried Wakame
• 1 tsp Smoked Kelp
• 5 g dry Sea Spaghetti
• 1 shallots, chopped fine
• Juice & zest of one lemon
• 1 tbsp capers
• 2 gherkin pickles, chopped fine
• 1 tbsp Cathedral Cove Macadamia oil (or extra virgin olive oil)
Re-hydrate the Sea Spaghetti in warm apple cider for a minimum of one hour, preferably overnight; then cut fine. Re-hydrate the Wakame in warm water for 3-5 minutes. Put all the ingredients in a blender or food processor. ‘Pulse’ for a few minutes to get a coarse but homogeneous mixture. Rest for an hour to allow the flavours to develop and blend.
Note: seaweed tartar will keep for a few days in a jar in the fridge.
SEAWEED TARTARE is lovely on fresh vegetables like celery boats, pieces of colourful capsicums, Belgium endive leaves, red radicchio leaves, courgettes, cucumber & radish slices or half cherry tomatoes. Also lovely on ciabatta slices, crostinis or pita crisps.
Other uses for your new Tartare recipes:
CREPES BRETONNES with SALMON, SEAWEED TARTARE & LIME CREAM
• 2/3 cup + 1 tbsp buckwheat flour
• 1/3 cup all purpose flour
• 1 2/3 cup milk (or soya, almond, rice)
• 3 eggs
• 2 tbsp butter, melted + additional to cook the crepes
• ¼ tsp salt
• Smoked or Gravlax salmon sliced thin
• Seaweed Tartare
• Chopped chives to taste
• Lime cream: sour cream mixed with juice & zest of fresh lime
• Freshly ground pepper
To prepare the crepe batter, whisk all ingredients vigorously until the batter is completely smooth; allow to rest in the refrigerator for 2 hours before making the crepes.
To make the crepes, put a little butter in a crepe pan or a large skillet over low-medium heat. Add 3 tbsp of batter to the pan and swirl until the bottom of the pan is covered. Cook for about 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe. Slide a spatula under it, and gently flip it upside down into the pan. Cook for 1 minute and transfer to a warm plate. Repeat with the remaining batter.
TO SERVE, lay one crepe on a plate and spread some lime cream, sprinkle with chopped chives. Top with slices of smoked salmon and garnish with seaweed tartar to taste (1 tsp). Enjoy !
GREEN LIPPED MUSSELS POACHED IN CIDER & SEAWEED TARTARE
• 24 fresh Green lip mussels
• 2 cup of apple cider
• 2 small firm tomatoes, skin removed
• Pieces of carrot, celery & garlic cloves
• 2 shallots, coarsely cut
• Seaweed Tartare (1 tsp + garnish)
• 1 tbsp lemon juice
• 1 tbsp butter
• 200 ml creme fraiche
• 1 tsp chives, cut fine
• Kelp salt & freshly ground black pepper to taste
Prepare a stock with the cider, shallots, carrot, celery & garlic and 1 tsp Seaweed Tartare. Bring to a boil, and simmer for 15 minutes; add the mussels and cook gently until the shells open, about 5 minutes. Remove the mussels, strain the stock and set aside in a deep pan.
Turn the oven to grill, 200 C.
Reduce by half on high heat. During that time, dice the tomato flesh.
Add the crème fraiche to the stock and reduce by half again until it gets to a creamy consistency.
Add butter, lemon juice and salt+pepper to taste.
TO SERVE, transfer the mussels to a serving plate. Coat with the cider sauce and garnish with diced tomato, chives and a sprinkle of Seaweed Tartare.
Put under the grill very briefly to sizzle.
Seaweed Tartare is an innovative addition to an appetiser platter and is great served with a glass of Apple Cider or Sparkling White Wine. It is also a great garnish & condiment for any seafood dish!
Seaweeds are also packed with vitamins & minerals essential to good health.