Cooking with Seaweed
Incorporate one of the great unknown ingredients from the sea into your kitchen. Discover varieties of seaweed, how to buy them, and how to use them in your dishes. We will also learn about a close related family, the halophiles.
Owner and Chef at Casa Solla Restaurant - 1 Michelin Star (Pontevedra, Spain)
Amazing course on sea vegetables and halophiles full of recipes and tips
Did you know that there are almost 30,000 species of algae? And that only between 20 and 30 varieties are consumed. Therefore, you must know how to cook them, how they appear on the market and how they are preserved.
Also in this course Pepe Solla will talk about halophiles, those plants that are found between the sea and the cliffs.
In the course, you will find the best known algae in the Iberian Peninsula: types, classification, physical and organoleptic characteristics.
It is an online course designed for chefs or cooking lovers who want to discover how these sea vegetables are used.
In this course the objective is to carry out a tasting menu around algae and halophiles and learn about some of the many possibilities that these two ingredients provide, both fresh, frozen, dehydrated or even in salt.
You will also learn how to work the algae, in which preparations are most useful one type or the other. At the end of this course you will be able to:
- Distinguish the different most common algae and halophiles on the market.
- You will learn to liquefy and extract the main juice so as not to lose properties of this marine delicacy.
- Know guide of algae and halophiles and a wide cookbook of them.
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Course Syllabus
Course Content
Chapter 2 - General Information about Algae and Halophiles
Chapter 3 - Halophiles and cauliflower salad
Chapter 4 - Peas and halophiles
Chapter 5 - Scallops with halophiles stew and caviar
Chapter 6 - Spider Crab pancake lasagna and algae bechamel
Chapter 7 - Chopped barnacles
Chapter 8 - Coast
Chapter 9 - Marbled codfish over algae pil-pil
Chapter 10 - Turbot Shoulder, algae citrus beurre blanc
Chapter 11 - Pigeon cured in kombu with celeriac marinade
Chapter 12 - Iberian pork loin on stewed tail and halophiles
Before you go
To cook with a great variety of algae and halophiles. To marinate meats with algae, to liquefy halophiles, to make stews and masses
What you'll learn
In this online course you will learn to use algae and halophiles in all kinds of dishes, vegetarians, vegans, fish, seafood and even meat.
You will discover how to buy them, how to keep them, how to apply each one in the kitchen, depending on how we get them, whether dry, salted, powdered or frozen.
In addition Pepe Solla practices a simple but magical cuisine, where algae and halophiles will be the protagonists.
Transfer the sea to all kinds of dishes and take advantage of the nuances that the algae and the great unknown, the halophiles can bring us.
Who is it for?
The course is aimed at both professionals and amateurs who want to expand their knowledge.
What you’ll need
Instruments or materials recommended in some recipes (they are not essential for taking the course):
- Turmix
- Oven
- Roner
- Packaging machine
- Vacuum machine
Course recipes
In this course you will learn
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Meet your Instructor
Owner and Chef at Casa Solla Restaurant - 1 Michelin Star (Pontevedra, Spain)
Self-taught chef, with extensive experience in his family business. Great passionate about cooking and projects. He loves discovering flavors and enjoying his profession.
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Every course includes a downloadable recipe book
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technique of seaweed usage and curing method with sea water its really good
nice presentation very good technique and i really enjoy for this course .i learned a lot in this course.