GOOSE BARNACLES WITH SPONGEWEED SALT
INGREDIENTS
1 kg goose barnacles
1 kg sea salt
4 egg whites
300 ml spongeweed (codium tomentosum), liquidised
100 gr flour
2 bay leaves
50 gr pepper dulse (osmundea pinnatifida)
50 gr sea lettuce
PREPARATION
For the salt crust: In a bowl, mix the salt with the flour, egg whites and liquidised spongeweed. Work to form a dough that can be rolled out on sulphur paper.
Once the dough is manageable, divide into two and roll until 1.5 cm thick.
Place in the refrigerator so that the dough becomes more compact and will not break up when placed on the barnacles.
TO SERVE
In a cast-iron pan place a layer of the salt mixture and press until 1 cm thick. Top with a sea lettuce leaf and arrange on the goose barnacles on top of the leaf, forming a tight cone with the claws facing up.
Arrange the pepper dulse and the bay leaf in between the barnacles.
Cover with a sea lettuce leaf to prevent the salt from reaching the barnacles.
Complete the process by covering everything with a second layer of salt and close the pan as tightly as possible.
Bake in a dry oven at 300ºC for 12 minutes. This should make a hard outside layer, indicating that there is no moisture inside and that the barnacles are perfectly cooked.
Break the salt crust and remove the top layer.