Chef Hugo Roellinger’s seaweed recipe

A defender of reasoned seasonal cuisine, Hugo Roellinger takes advantage of World Oceans Day to sublimate seaweed through a fine recipe for langoustines.

This Wednesday, June 8, World Ocean Day, Breton chef Hugo Roellinger is taking part in the Seaweed Symphony project. An operation led by Relais Châteaux and the NGO Ethic Ocean which aims to raise public awareness of the need to find a new balance for the ocean and to stop depleting its resources. Parade propose? Become familiar with seaweed and use it in cooking. These plants, which in addition to cleaning up estuaries, reducing water acidification and sequestering carbon, have an attractive umami taste and are rich in minerals, fibers and antioxidants. From his stronghold in Cancale, the chef unveils a langoustine recipe to be tested especially today.

The recipe for langoustines with seaweed by Hugo Roellinger

Ingredients

-16 langoustines
For the langoustines
-Olive oil
-1 lime
-Fine salt
-Flower of salt
– Pepper (ideally ‘jeerakarimundi’)
-Verbena pepper
-Mixtures of herbs from the cliffs (for Bretons, to be picked directly!): burnet, silenus, wild sorrel, Navel of Venus…
-10 gr Seaweed (mixture of seaweed flakes)
-Fine salt
-1 lemongrass stick
-1gr fresh ginger
-10gr leek
-1 cumbawa lemon
-Chilli (ideally Puya)
-1 bunch of fresh coriander
-Olive oil

Preparation

1- South Sea Vinaigrette

Prepare a seaweed infusion. Simmer 300gr of water and a pinch of salt, add the seaweed. Put aside. Mix the lemongrass, ginger, leek, lemon zest, very little chilli and the bunch of coriander. Filter the seaweed broth. Once cold, add the previous mix, infuse for 2 hours. Filter, chill. Before serving, mix this seaweed broth with 4 tablespoons of olive oil.

2- Preparation and seasoning of the langoustines

Carefully shell the langoustine raw. Pinch the tail well and pull to extract the intestine, if it has not been removed, slightly incise the top of the langoustine and remove it. Cut the langoustines into 3 then season with olive oil, lime, salt, pepper.

3- Plating

In a deep plate, arrange the seasoned langoustines, a few grains of fleur de sel, then the herbs from the cliffs (burnet, wild sorrel, navel of Venus, campion) When ready to serve, mix the South Sea vinaigrette well and pour into the ‘soup bowl.