ECOLOGICAL SEA LETTUCE COUSCOUS AND SEA MAHONESA

(LA BOHEMIA Restaurant, Huelva)

Ingredients:

Sea lettuce

Fish stock

Beer

Fresh onion

Wheat flour

Couscous

Elaboration:

Prepare the seaweed omelette the same as a shrimp omelette:

Chop the onion into small pieces. In a bowl add the flour. Add the seaweed and a splash of beer. Add cold water to the dough until you obtain a texture similar to that of a yogurt.

It is better to make the dough at the same time that it is going to be used because it loses texture. Once the dough is ready we put a pan on the fire. Spoon into the boiling olive oil with a spoon, and cook until golden brown.

For the mayonnaise, make a normal mayonnaise and add the juice of the liquefied seaweed (recommended to do it in a blender)

We will make the couscous with a fish fumet (it can be bought made) to which we add the sea lettuce. The liquefied juice of the sea lettuce could be added, so that it gains freshness, flavor and aroma. Everything is ground and there we will cook the couscous. To cook the couscous, follow the manufacturer’s instructions.

Plating the couscous accompanied by our seaweed omelets.

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