The SeaFree project participated in this year’s Food Festival, presenting a range of dishes incorporating sea lettuce. The dishes were well received by attendees, highlighting the culinary potential of this nutrient-rich marine plant. Detailed recipes from the festival presentations are available here – see below.

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Puffed Dulse Potato Chips with Sea-Lettuce Mayonnaise

Ingredients

• Potato starch – 100 g
• Dulse granules – 20 g
• Dried sea lettuce (granulated preferred) – 20 g
• Neutral oil (sunflower or rapeseed) – 3 dl
• Frying oil (neutral oil also works) – 4 dl
• Salt – a pinch
• Pasteurized egg yolks – 3 pcs
• Water – 1.2 l
• Vinegar – 1 tbsp

Time

2 days

Equipment

• Oven
• Baking paper
• Whisk
• Pot
• Hand blender
• (Optional) long palette knife

Method

DAY 1

1. Heat the 3 dl of neutral oil to 40°C and add the sea lettuce. Set aside to infuse and extract as much flavor as possible.
2. Bring 1 l of water to a boil with the dulse granules. Let it simmer for 10 minutes with a lid on.
3. Dissolve the 100 g potato starch in the remaining 200 ml water. Use this to thicken the simmering dulse water. It should reach the consistency of wallpaper paste.
4. Spread the thickened mixture over baking paper in a layer about 5 mm thick (use a spatula or similar).
5. Dry it completely in the oven at 80°C (convection).

DAY 2

1. Blend the infused oil and sea lettuce until fully smooth.
2. Make a mayonnaise using this oil (use any standard mayonnaise recipe).
3. Heat the frying oil to 160–180°C.
4. Break the dried potato-starch sheets into chip-sized pieces and fry until they puff. Drain on kitchen paper.
5. Serve with small dots of the sea-lettuce mayonnaise on top or as a dip on the side.

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Baked Cherry Tomatoes with Toasted Sunflower Seeds, Salt, and Dulse

Ingredients

• Cherry tomatoes – 300 g
• Sunflower seeds – 100 g
• Olive oil – ½ dl
• Dulse – 50 g
• Salt – 10 g
• Sprouts (assorted) – 100 g
• Water – 1 l

Time

1.5 hours

Equipment

• Oven
• Baking paper
• Pot
• Sieve

Method

1. Bring the water, salt, and dulse to a boil. Add sunflower seeds and cook for 15 minutes. Drain and spread on a baking tray lined with baking paper.
2. Halve the cherry tomatoes, toss them in olive oil, and bake at 200°C convection for 20 minutes.
3. Add the sunflower seeds to the oven for the last 5 minutes to toast.
4. Allow everything to cool for about an hour.
5. Arrange the tomatoes in a bowl, sprinkle with the toasted seeds, and top with sprouts of your choice.

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Asian Cucumber Salad Marinated with Sea Lettuce

Ingredients

• Cucumbers – 2 pcs
• Sesame oil (preferably toasted) – 2 tbsp
• Sesame seeds – 20 g
• Soy sauce – 4 tbsp
• Rice vinegar – 1 tbsp
• Fresh sea lettuce – 100 g

Time

8.5 hours

Equipment

• Knife
• Bowl
• Pan

Method

1. Toast the sesame seeds until golden. Mix them with sesame oil, vinegar, and soy sauce.
2. Slice the cucumbers into thin rounds. Cut the sea lettuce into thin strips.
3. Combine cucumbers, sea lettuce, and the marinade.
4. Let the salad marinate for at least 8 hours.