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Here is a delicious seaweed and shrimp cake, easy and quick to make.
Ingredients for 4 persons :
- 100 g cooked peeled shrimp
- 1 clove of garlic
- 5 cl of olive oil
- 2 pinches of cayenne pepper
- 100 g semi-salted butter
- 20 g of fresh seaweed (fresh salted Breton nori)
- 250g of flour
- 1 sachet of baking powder
- 4 eggs
- 1/2 tsp. coffee of turmeric in powder
- 10 cl of white wine
- 1 tbsp. of candied yuzu
- 5 cl of whiskey
- 100 g semi-dry goat cheese
- Salt,pepper from the mill
Seaweed and shrimp cake
- Preheat the oven to 180 ° C (th. 6).
- Cut the shrimp into small pieces.
- Peel and crush the garlic clove.
- In a small salad bowl, place the shrimps, drizzle them with a drizzle of olive oil and a pinch of chilli.
Add the crushed garlic clove. Film and let stand in the fridge for 30 minutes.
- Melt butter over low heat.
- In a salad bowl, pour cold water and add the seaweed, let it soak for the time indicated on the packaging (this varies depending on the variety).
- In a salad bowl, combine the flour, the baking powder, a pinch of salt and pepper. Dig a well, place the whole eggs in it. Mix well with a whisk then gradually incorporate the melted butter, turmeric, a pinch of chili and white wine. Add the shrimp, marinade, yuzu and whiskey. Mix again.
- Butter the inside of a cake tin, pour in half the dough, place the wrung out seaweed in the middle, then pour in the rest of the dough. Press in the cheese with your fingertips.
- Bake for 40 minutes.
- Remove from the oven, let cool and unmold.
The texture is relatively homogeneous with the softness of the cake to which the shrimp brings some touches of firmness.
However, the aroma of this preparation is much more sophisticated, with a dominant maritime dimension, but also earthy notes brought by goat cheese, whiskey and spices. White wines are the most obvious to combine with this preparation; if you are looking to highlight its iodized character, you will happily go for a Sèvres and Maine sur lie Muscadet. If, on the contrary, we want to accentuate the spicy and cheesy nuances, or even that of yuzu, we would prefer a terroir where Chenin is expressed, such as those of the Anjou blanc appellation.
Recipe: A. Beauvais, Photo: F. Hamel