Here is a vegetable that needs to be known to the general public: salicornia! It is a plant that is ideally harvested between May and July. If it is harvested late, it will add a slight bitter taste to your dishes. Also called sea bean, salicornia is not an algae contrary to what one might think. It can be eaten raw or cooked, as desired. This perennial plant is rich in vitamins C and A, and minerals. But it is also composed of 92% water! Cultivated in salt water, salicornia brings natural curing to your dishes. A low-calorie vegetable full of benefits that can be cooked as a salad, as an accompaniment to fish, or eaten as an aperitif in vinegar. France Bleu invites you to discover recipes around salicornia to impress your guests!
VIDEO : The samphire of Guérande, a natural and wild plant
France Bleu certified salicornia recipes
Chef of the organic “Totum” canteen in Nantes, Pascal Roy only cooks vegetal and gluten-free. Rewarded thanks to his 100% organic cuisine, this master restaurateur defends the vegan diet through his tasty and gourmet dishes. And the Breton seaweed tartare recipe is no exception to its cuisine!
Sacha Robin, chef of the Ecailler des Abers restaurant in Landéda in Finistère, offers his recipe for salicornia and crab remoulade. An obvious marriage of tastes between these two maritime products. Discover this recipe that makes your mouth water.
A simple dish to prepare, which brings together Japan and Brittany to revive our taste buds. The taste of buckwheat soba noodles goes perfectly with the samphire, all spiced up with smoked cod liver. An astonishing dish!
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