Fresh seaweed | Le Delas Rungis
Fresh Algae
The glutamic acid present in Kombu speeds up cooking times for dried vegetables and grains, giving the water a briny flavour. It also alkalinizes dishes and neutralises the acidity of tomato sauces, for example. Kombu can help prevent stress, hypertension, constipation and tumour development. It is rich in proteins (14% by dry weight) and minerals, as well as calcium (with 8 times the amount found in milk), magnesium, phosphorus, potassium, sodium, iron (with 5 times the amount found in spinach), bromine and zinc. Brown in colour with a fleshy, crunchy texture, kombu has a salty, smoky flavour. Once rinsed for 10 seconds, Kombu Royal is perfect for cooking en papillote or for making canapé parcels. Its slightly sweet flavour brings a touch of caramelisation to the cooking process.
This Wakame is cultivated on the northern coast of Brittany, and contains the highest levels of B12. Wakame helps prevent artery deterioration, and is also known for its benefits for skin, hair and nails due to its high levels of fibre, magnesium, iron and copper. Slightly salty with a touch of oyster, it has a fine yet firm texture. Wakame should be rinsed for 10 seconds before use, and can be served as a garnish, a bed for other ingredients, in fish terrines or in soups.
Rich in magnesium, iron, vitamin B, fatty acids and proteins, wild dulse is good for the blood and nervous system. A serving provides as much protein as eggs, 20 times more calcium than milk and 20 times more magnesium than dark chocolate. With a deep red colour, its slightly salty flavour is gentle yet complex, with hints of nuttiness. Can be served raw in salads when rinsed for 5 seconds; alternatively it may be grilled (unwashed) for 2 minutes in the oven or in a pan, then added to salads, soups, rice, couscous or vegetable dishes. It may also be boiled or steamed for 15 minutes, then served as an accompaniment to carbohydrates and vegetables. Dulse can also be pan-sauted and added to omelettes, croquettes, pasta, eggs, vegetables, peas, etc., or oven-baked in stuffings, gratins, cannellonis, or lasagnas.