Fish Souffle

Fish souffle with seaweed, an easy dish that is sure to impress!

Fish Souffle with seaweed
An easy souffle that is sure to impress
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  1. 600 g white fish
  2. 100 g smoked salmon (shredded)
  3. 3 eggs
  4. 1 tsp mustard
  5. 1 tbsp Seaweed (I use alaria milled)
  6. Lemon
  7. Oil
  1. Grease and breadcrumb your molds.
  2. Turn oven on to 200 Celsius.
  3. Cook white fish in a moderate oven drizzled with a little oil and a squeeze of lemon.
  4. Flake white fish and mix with smoked salmon.
  5. In a bowl, combine the fish with one whole egg, two egg yolks, mustard and seaweed.
  6. Whisk two egg whites till stiff then fold into the fish mixture.
  7. Spoon into your greased molds and cook
  1. For the seaweed, you could add flaked seagrass or a ground kelp instead. It is good to experiment and remember you may need less if it is powdered!
Seaweed Cistin

Dulse – Palmaria Palmata

  • Dulse (Palmaria palmata) Full of that umami flavour!

Plamaria Palmata also known as dulse, dillisk/dilsk or creathnach is coming the end of it’s season. A good reason to get out there if you haven’t already and harvest some of this natural wonder. It’s classed as a superfood due to it’s dense nutritional value and has a distinctive umami flavor, especially when fried or roasted in the oven quickly. Researchers at Oregon State University say that they have recently “discovered the unicorn – seaweed that tastes like bacon” and it’s really just this old Irish favorite.

This seaweed is a red algae that grows along the coasts of the Atlantic and Pacific Oceans and is in season from June to September. It should be cut carefully making sure you do not take too much from any one plant and always leaving the holdfast (where it attaches to the rock or other seaweed) undisturbed.

The blades (leaves) can vary in shape depending on the location and age of plant. It branches out into finger-like extensions and grows at the low water mark and shallow sub tidal areas. Can often be found growing on the stipes of the Laminaria Digitata and Hyperborea at a very low tide.

 As you can see in this photo, use a sharp scissors to give the plant a little trim! Then move onto the next one…

Why Seaweed?

Well, other than the fact that it tastes delicious, it’s really good for you. Seaweed is one of the most nutritious plants on earth and can be used in a variety of ways around your own home, in the garden, on your skin and in your food.

seaweedSeaweed has been used as a fertilizer in gardens for years. Where I grew up it was a common sight to see the donkey coming back from the strand laden with seaweed for the next years spud crop. As times have changed this tradition has all but died out, however,  now you can buy it in liquid form or dried to add to your veg patch or container garden.

The bladderwrack that grows along the shoreline is ideal for baths. It is sustainably harvested by cutting the fonds with a sharp scissors and not taking too much from any one plant. This added to your bath leaves your skin feeling silky and soft to the touch.

When it comes to eating seaweed, the Japanese are well versed, with many yummy dishes including seaweed either as the main ingredient or as a seasoning. In western culture we are beginning to appreciate this often overlooked ingredient, for what it is, a powerhouse of nutrition. It is a well known fact that seaweed contains iodine (helps thyroid gland regulate metabolism) along with many other minerals and vitamins. Some species of seaweed have more calcium than milk and others more iron than red meat. Also high in B12 and that umami flavour!

Recently, seaweed has been making headlines with Jamie Oliver who claims it has helped him to loose weight. And as it turns out, seaweed is a natural source of sodium alginate, a chemical that can reduce fat intake by 75%. The raw material of alginate is founds in brown seaweeds that grow in cold water regions.