Gastronomixs

Seaweed capsules

Creation by Nik Tonglet, De Houtloods restaurant, Tilburg, the Netherlands.

Seaweed capsules

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Ingredients

 

 

nori / red dulse

 

 

filling

Preparation method

  • For this preparation, use two cutters that follow up in size and use the small cutter with the rounded edge facing down.
  • Place a sheet of nori or red dulse on a sheet of baking paper and smooth it out.
  • Pipe the amount of filling that is needed for the cutters onto the nori or red dulse.
  • Cover with another sheet of seaweed of the same size.
  • Place the small cutter with the rounded side on top and press down well, so that the top sheet closes off well.
  • Hold the cutter in place while you pat dry the surrounding seaweed with kitchen towel.
  • Cut into circles with the other cutter.
  • Cut the baking paper around the capsules and place in the refrigerator.
  • When you need to prepare the dish, place the capsule upside down on a plate and carefully peel away the baking paper. 

Serving suggestions

  • Filled with a pumpkin, ginger, and lime mousse.
  • Filled with oyster gel.
  • Filled with a deep-sea prawn tartare with chilli and coriander.
  • Filled with a potato and dashi mousseline.

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