Recipe Ideas

Healthy and Versatile

The following recipes demonstrate the versatility of our Pink (Aka), Green (Midori) and Yellow (Kiku) Hana-Tsunomata™ edible sea vegetables.

Nova Scotia Cold-Water Lobster Risotto with Hana-Tsunomata™ Sea Vegetable Fronds and Lobster Roe Butter Foam

SERVES: 6
SOURCE: Chef Sean Doucet (Nova Scotia, Canada)

Lobster Risotto

  • 2 each - 1 1/2 lb fresh Nova Scotia female lobsters
  • medium shallots
  • 1 medium onion
  • 2 celery ribs
  • 1 leek
  • 2 bay leaves
  • 12 peppercorns
  • 1 cloves garlic
  • 2 tablespoons canola oil
  • 9 oz canaroli rice
  • 1/2 cup white wine
  • 3-4 cups lobster stock
  • 1/4 cup heavy cream
  • Juice and zest of 1 lemon
  • Grated parmesan cheese
  • 2 oz soft butter
  • Sea salt and white pepper to taste
  • 1/2 teaspoon chopped fresh tarragon
  • 1/4 teaspoon chopped fresh thyme
  • Small amount of Hana-Tsunomata™ Sea Vegetables

Fill a 4-quart kettle 1/2 full with salted water and bring to a boil. Plunge lobster headfirst into water and cook (covered) over high heat for 7-8 minutes. Transfer lobster with tongs into an ice bath and chill. Working over a bowl to catch the juices, twist off tail and claws and reserve juices then add the juices to the pot of salted water. Reserve the roe and set aside. Remove meat from claws and tail, reserving shells and lobster body (lobster meat will not be cooked through). Chop the tail meat into small pieces and reserve the claw in a whole piece. Return the body and shells to the pot to make your lobster stock. Add the mirepoix ( celery, onion and leeks) that has been washed and roughly chopped, then add the bay leaves and peppercorns.

Dice the shallot and crush the garlic. In a heavy skillet, heat oil low heat and sauté the garlic and shallots for 2 minutes. Add the canaroli rice and sauté for 1 minute. Add the wine and allow it to completely be incorporated by the rice. In a typical risotto style, add the strained lobster stock in 3-4 steps allowing the liquid to be almost completely incorporated into the rice before adding more stock. This process will take about 20 minutes to add most 3-4 cups of lobster stock. Add the chopped lobster meat to the risotto. Wash and zest the lemon, squeeze all the juice from the lemon and add to risotto, add the chopped lemon zest, parmesan cheese, cubed butter and season with sea salt and pepper. Finish the risotto with the fresh, chopped herbs.

FOR THE LOBSTER ROE BUTTER FOAM

  • Roe from both lobster
  • 4 oz. soft butter
  • 1 medium shallots
  • 1/2 cup white wine
  • 1 cup reduced lobster stock
  • 1/2 cup heavy cream
  • Sea salt and white pepper to taste

Combine the soft butter and the lobster roe and whisk together, set aside in the fridge to harden.

FOR THE HANA-TSUNOMATA™ SEA VEGETABLE FRONDS

Soak the fronds in some white wine.

In a small pot sauté the shallot for 1-2 minutes, add the white wine and reduce by half. Pour the remaining lobster stock through a fine sieve into a small saucepan, and reduce the liquid by 3/4. Proceed by adding the cream and further reduce in the saucepan for a few minutes. Season the sauce with sea salt and pepper.

FOR PLATING

  • With a small hand immersion blender work as much air into the sauce as possible by holding the blender halfway in the sauce.
  • Place a stainless ring mold in the center of the plate, fill it with risotto, and place a lobster claw on top of the risotto standing tall. Garnish the foam and some fresh herbs.
  • Drizzle a small amount of truffle oil or chive oil on the plate. Set a small pile of Hana-Tsunomata™ fronds over to one side.

#2: Seared Scallops with Chive Butter Sauce

SOURCE: Chef Michael Howell (Nova Scotia, Canada)



RECIPES FROM THE KITCHENS OF ACADIAN SEAPLANTS LIMITED

#1: Hana-Tsunomata™ Seaweed Salad (serves 4)

Hydrate the Hana-Tsunomata™ fronds in fresh water as per the directions under the Rehydration Section of the web-site.

In a salad bowl combine the following:
1-2 cloves of garlic, finely chopped
2-3 fresh green onions, chopped
1/2 cucumber, chopped
1 ripe red tomato, chopped (use more if desired)
1/2 cup feta cheese, crumbled
1 tbsp hulled sunflower seeds
1 tsp hulled pumpkin seeds
3/4 cup broccoli, chopped
3/4 cup fresh cauliflower, chopped
1/4 cup celery, chopped
1 carrot, chopped
1 small to medium sized ripe avocado, spoon-sized pieces
1 tbsp raisins

Add the hydrated Hana-Tsunomata™ seaweed fronds and toss well.

Dressing: You will need 1/2 lemon, olive oil, toasted sesame seeds

Drizzle the salad mixture with olive oil and squeeze 1/2 lemon over mixture, using a spoon to scrape out the rest of the lemon pulp. Toss everything again and sprinkle with a tbsp of toasted sesame seeds.

#2: Hana-Tsunamata™ Smoothie (single serving)

Hydrate 1 tbsp Hana-Tsunomata™ sea vegetable fronds in 1 cup of cold milk

Add to blender and then blend with:
1 frozen banana
3/4 cup plain yogurt
1/2 cup vanilla yogurt
Tbsp of wheat germ if desired
Blend in blender on high for 20 seconds

#3: Baked Hana-Tsunamata™ Haddock Fillets (serves 4)

2 eggs
2 cups milk
2-3 Haddock filets
1 1/2 to 2 cups coarsely crushed unsalted crackers
1/4 cup shredded cheddar cheese
2 tbsp Hana-Tsunomata™ sea vegetable fronds (hydrated in 2 cups milk)
salt, pepper, and seasonings to taste

Gently mix with a fork 2 eggs into 2 cups of milk. Add approximately 2 tbsp dried Hana-Tsunomata™ sea vegetable fronds and set aside to hydrate (this is adequate for 2-3 fillets).

Preheat oven to 350°.

Pour a thin layer of cooking oil into an oven safe heavy frying pan on top of the stove. Turn heat to medium high and when hot, add the fish to the oil in the frying pan. Immediately turn heat down to medium and cook the fish without turning for approximately 1 minute. Then pour milk and Hana-Tsunomata™ fronds over fish, sprinkle with 1 1/2 to 2 cups coarsely crushed unsalted crackers, 1/4 cup shredded cheddar cheese, salt and pepper to taste. Place in the oven to cook for 35-40 minutes until done.