Sauerkraut of the sea with glitter …

A sauerkraut from the sea without seaweed, it was not conceivable. Pierrick Le Roux has repaired this injustice by revisiting this culinary classic.

For 4 people. Preparation time 1h20. Cooking time 40 min.

– 20 gr dehydrated seaweed choices according to your tastes.

– 1.5 kg of white cabbage.

– 250 gr of onions.

– 2 cloves garlic.

– 10 peppercorns

– 100 gr of butter.

– 15 cl of dry white wine.

– 12 langoustines.

– 300 gr of smoked pork belly.

– 4 pieces (about 800 gr) of ray wings.

– 12 pieces of shelled St Jacques.

– Salt pepper…

It is also possible to use cooked sauerkraut.

For the greediest, you can add 1.5 Kg of potatoes cooked in English.

Rehydrate the algae for 10 to 20 minutes depending on the chosen algae.

Slice the cabbage into thin strips. Blanch the cabbage for 4 to 5 minutes in boiling water, wring and cool in cold water to stop cooking. Drain. Slice the onions finely. Sweets with butter (cooking over low heat onions). Add garlic, cabbage, rehydrated seaweed and white wine + 2 glasses of water. Season: Salt, peppercorns.

Cut 6 slices of smoked breast. Add the rind in the sauerkraut (soft baking for about 40 minutes).

Carefully watch the cooking and if necessary add a little water. Cook the langoustines.

Sear the slices of chicken in a little oil in the pan 1 to 2 minutes on each side. Ditto for St Jacques nuts.

Poach the strip for 3 to 4 minutes (water, lemon, salt, seaweed flakes).

DRESS the cabbage in a circle, add the seaweed cooked delicately.

Arrange the rest of the toppings and keep warm (oven) for 5 minutes.

White butter of the sea
– 10 cl of white wine

– 50 gr of shallots.

– 15 cl of cream to 30% minimum to support boiling.

– 100 gr of butter.

– 10 gr of dehydrated algae mixture.

Peel and chop the shallots. In a saucepan, combine shallots, wine and seaweed. Bring to a boil and reduce to almost dry. Add the cream and bring to the boil for 3 to 4 minutes (the sauce should thicken slightly). Out of the heat add the butter whisking brisk seasoning with salt and pepper.

About Pierrick Le Roux:

Pierrick Le Roux has been a professor of cooking for many years. He keeps discovering seaweed through a multitude of recipes (he is the author of many seaweed cooking books). He regularly organizes cooking workshops or discovery trips of seaweed species from the foreshore. So if you are passing through the region or simply want to discover more about Pierrick Le Roux, you can go to his website.

Recipe taken from Pierrick Le Roux’s book “La cuisine aux algues” for sale on its website.