Seaweed

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Es Campur is a refreshing dessert soup popular in Indonesia, especially on hot summer days. Its name translates to 'ice mixture' and reflects the exotic blend of ingredients. The dish is based on chilled ice cubes that create a pleasant coolness. Sweetness comes from a fragrant sugar syrup with lemon notes, harmoniously complementing fresh pieces of watermelon and melon. Seaweed adds an interesting texture and subtle ocean flavor, while fruit jelly completes the composition with bright sweet accents. Es Campur is not just a dessert but a true delight that evokes memories of Bali's sunny beaches and gentle sea breezes.

Salmon tartare with lightly salted cucumber is an exquisite dish rooted in elegant Italian cuisine. Tender salmon fillet diced into small cubes harmonizes with the freshness of the lightly salted cucumber, while edamame and scallions add a subtle spiciness. The dressing of olive oil and lime juice enhances the fish's natural juiciness, creating a refreshing, slightly citrus flavor. Hijiki seaweed adds a marine note, making the dish even more refined. This tartare is perfect as a light appetizer before the main course or as an independent delicacy that delights gourmets with its exquisite taste and delicate texture.

Poke with trout is the embodiment of Hawaiian culinary elegance, blending ocean freshness with Eastern notes. This recipe originates from the traditions of island fishermen who marinated fresh fish with seaweed and spices to create a nutritious and flavorful dish. Here, tender trout is infused with the aroma of sesame oil, the heat of chili, and the zest of seaweed, achieving a multifaceted taste that balances tenderness and brightness. Salmon gravlax adds a delicate texture while soy aioli and tobiko provide umami depth. Poke can be served as a light appetizer on bruschetta or as tartare, bringing exotic sophistication to any menu. This dish not only looks beautiful but also offers a true gastronomic journey to sunny Hawaii.

Cod liver with wasabi sauce is an exquisite dish of Pan-Asian cuisine that combines the tenderness of seafood with the spiciness of Eastern spices. This appetizer has roots in Japanese culinary traditions where a delicate balance of flavors is key. Marinated in dashi with miso paste, sake, and soy sauce, the liver acquires a rich umami flavor that harmoniously complements the wasabi. Served as a terrine with jelly marinade, crispy rice chips, and fresh apple slices makes the dish not only aesthetically appealing but also rich in textures. Refreshing radish and seaweed add a light crunch while spicy celery completes the gastronomic composition. It pairs perfectly with light white wine or sake for a refined culinary delight.

This fresh and nutritious salad combines exquisite notes of European cuisine with a sea breeze. Chicory with its characteristic bitterness is lightly sautéed in a lemon-olive sauce, becoming tender, while cucumbers add juiciness and freshness. Romano adds lightness and texture, and radish provides a crunchy sharpness. Seaweed enriches the salad with umami, while garlic highlights the depth of flavor. This salad not only delights the taste buds but also nourishes the body with beneficial minerals. Ideal as a light main dish or a refreshing side for seafood.

Cheeks with seaweed cream is a dish that reveals the gastronomic potential of marine cuisine. It combines the tenderness of fish cheeks, carefully prepared in a brine and fried in oil, with the rich creamy texture of seaweed. Fucus, caramelized with shallots and cauliflower, adds subtle sweet notes to the cream that harmoniously complement the fish broth. Serving with pickled gooseberries and goat beard compote adds an unexpected acidity and depth of flavor. Dill oil completes the composition with fresh herbal tones. This signature recipe reinterprets traditional marine ingredients, creating an exquisite and balanced dish that can be served as a centerpiece at a fine dining gathering.

Spinach, sorrel, frisée, and seaweed salad is an exquisite blend of freshness and sea breeze. This recipe is inspired by European culinary traditions, combining tender leafy greens with exotic notes of seaweed. The light tartness of sorrel harmonizes with the softness of spinach, while frisée adds structure. The honey-mustard dressing enhances the flavors of the ingredients, making the dish both rich and refreshing. Seaweed brings a unique marine touch to the salad, making it a perfect complement to fish and vegetarian dishes. It's an excellent option for a light lunch or a stylish appetizer that fills the body with vitamins and energy.