Saganaki-style whelks
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
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Plat principal
Maritime-inspired pesto
-
Difficulty level :
- Preparation time : 10 min
- Servings : 6 to 8 persons
A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.
Allergens
Ingredients
- 30 ml (2 Tbsp) seaweed of choice (sugar kelp, wakame [winged kelp], sieve kelp, dulse, nori), dried and crushed
- 2 garlic cloves
- 65 ml (¼ cup) hazelnuts
- 65 ml (¼ cup) almonds or pecans
- 750 ml (3 cups) spinach
- 190 ml (¾ cup) grated Parmesan
- 190 ml (¾ cup) extra virgin olive oil
- 125 ml (½ cup) white wine
Preparation
- Purée all ingredients in a blender.
- If the mixture is too pasty, add oil as needed.
- Serve with pasta topped with Parmesan and, for the Italians at heart, a raw egg yolk!
Learn more
For a little caramel flavour, the nut mixture can be toasted on a baking sheet at 180°C (355°F) for a few minutes before mixing.
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