ORGANIC PEAS, EMULSION OF CODIUM SEAWEED, GIGARTINA PISTILATAAND CALENDULA FLOWERS

INGREDIENTS: (to serve 4)

Organic peas: Peas
Extra virgin olive oil 
Salt 

Emulsion of codium seaweed:
200 gr codium seaweed
30 gr extra virgin olive oil

Gigartina pistillata and calendula:
Gigartina pistillata 
Calendula flowers     

PREPARATION:

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.

TO SERVE:
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.