INGREDIENTS: (to serve 4)
Organic peas: Peas
Extra virgin olive oil
Emulsion of codium seaweed:
200 gr codium seaweed
30 gr extra virgin olive oil
Gigartina pistillata and calendula:
For the organic peas: Lightly sauté the peas with the oil and salt. Remove from the heat and stir for 1 minute.
For the codium seaweed: Select the seaweed and grind. Form
an emulsion with the oil and the seaweed. Transfer to a vacuum pack and extract the air without heating.
For the gigartina pistillata and calendula flowers: Cut pieces of gigartina and pluck some of the petals from the flowers.
Form a base of codium seaweed emulsion, top with the lightly sautéed peas, pieces of gigartina pistillata and calendula petals.
Comments: In this dish, we balance the smooth texture and sweet flavours of the peas, which are only lightly cooked, with the marine aroma and saline flavour of the codium seaweed. The dish is completed with the crisp texture of the gigartina pistillata.