Saganaki-style whelks
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
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Plat principal
Potatoes with sea lettuce
-
Difficulty level :
- Preparation time : 10 min
- Cooking : 25 min
- Servings : 4 persons
By Émilie and Antoine of Un Océan de Saveurs, a company based in Quebec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds
Allergens
Ingredients
- 4 à 6 potatoes
- 15 à 30 ml (1 to 2 Tbsp) olive oil
- 15 à 30 ml (1 to 2 Tbsp) sea lettuce flakes
Preparation
- Pre-heat oven to 200°C (400°F).
- Wash the potatoes and cut into 8 pieces lengthwise.
- Brush with a little olive oil.
- Sprinkle with sea lettuce flakes.
- Bake in oven until the potatoes are tender and golden brown.
Learn more
Serve with meat and fish for “surf and turf,” or with a shrimp roll with dulse flakes.
The sea lettuce flakes from Un Océan de Saveurs that are used in this recipe have a plant-like flavour resembling sorrel and spinach with aromatic briny notes.
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