br>Combine the coconut milk, moss and ice cubes in a
blend all together serve over the ice.
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
2-5 minutes. Sprinkle with sea salt & serve with the lemon
live oil, chopped garlic, honey & sea salt. Mix well to form
tir to combine. Season with sea salt before transferring the mixture
In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
Enjoy with little husks of the best bread you can find.
I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!
Season the sea bass filet with salt and
ackaging tiny bags of flavoured sea salt with bamboo skewers. Store
br>Place the pre-soaked Sea Cucumbers under cold water, rinse
Serrano pepper, blackberries and dash sea salt.
Bring wine to
uice. Season scallops with fine sea salt and white pepper. Dust
Check the sea bass fillet for any errant
Place a pan of water on the hob to boil.
Heat the olive oil in a frying pan, then add in the sea bass fillets skin side down, fry over a medium/high heat for 2 minutes.
Once the water is boiling - add in the tenderstem broccoli and leave for 2 minutes to cook.
Flip the sea bass fillets and cook the other side for 1 minute.
Drain the broccoli, then plate up adding the sea bass fillets on top.
Chop the apricots into tiny chunks, then sprinkle on top of the sea bass along with the chopped walnuts and pomegranate seeds.
he fish, sprinkle them with sea salt and drizzle everything with
Rinse the Chilean sea bass with cold water and
ith olive oil. Sprinkle with sea salt and rosemary.
Place
and sprinkle with the coarse sea salt, to taste. I suggest
ake the marinade. Place the sea bass in a large sealable
owl; refrigerate 20 minutes.
Sea Salt Caramel Sauce: Combine brown