Confit d'Algue
(Confit of Seaweed) Recipe

Origin: France Period: Modern

Ingredients:

2 tbsp dried Laver (or Nori) flakes
2 tbsp cider vinegar
1 shallot, very finely chopped
black pepper, to taste
pinch of ground cinnamon
1 tsp sugar
2 tbsp double cream
2 tsp honey

Confit d'Algue
(Confit of Seaweed) Preparation:

Method:

In a bowl, work together the nori flakes and cider vinegar then mix in just enough water to give the mixture a fluid consistency. Turn into a saucepan over low heat and add the chopped shallot along with the black pepper, sugar and cinnamon. Cook for 1 to 2 minutes then take off the heat and set aside to cool.

Turn the mixture into a bowl and immediately before serving work in the cream and honey. Use as a topping for grilled meats and/or vegetables

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Confit of Seaweed to your online bookmark site:

Celtnet Recipes - Confit of Seaweed Recipe

More European recipes...

More recipes for sauces and jams...

More Modern recipes...

More Vegetarian recipes...

More recipes using Wild Foods...

More recipes for Greens...

More recipes for Sauces...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web:

Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home

Recipes

Dessert

Breads, Cakes and Pastries

Sauces and Jams

Here are a selction of recipes:

Algerian Dried Apricots in Syrup
Algerian Roast Pepper Sauce
Alkovendressing
Annatto Oil
Apple Butter
Apple Sauce
Apple and Mayonnaise Sauce
Apricot Curd
Apricot Jam
Apricot Preserve
Apricot and Pineapple Conserve with Cherries
Arrabiata Pasta Sauce
Atchar
Béchamel Sauce
Fond Brun (Basic Brown Sauce)
Basic Sugar Syrup
Beetroot and Apple Chutney
Beninese Peanut Sauce
Berbere Sauce
Black Bean Sauce
Black Truffle Coulis
Blackcurrant Leaf Jelly
Blackcurrant Syrup II
Blue Cheese Dip
Bolognese Pizza Sauce
Brandy Butter II
Brown Aspic Jelly
Cajun Red Dipping Sauce
Cajun Sweet Pepper Sauce
Candied Grapefruit Peel
Candied Primrose Flowers
Cassareep
Catalina Dressing
Chakalaka
Chicken Suprême
Chilli Marmalade
Chilli Oil
Goût de piments et de carotte (Chilli and Carrot Relish)
Chocolate Sauce
Chow-Chow
Cinnamon Syrup
Coca-Cola Glaze with Lime and Jalapeno
Coconut Cream
Cold Green Sauce
Compote of Wild Plums
Cooked Red Wine Marinade
Crab Apple and Rosehip Jelly
Crabapple and Sloe Jelly
Cranberry Conserve
Cranberry and Orange Marmalade
Cumberland Sauce
Damson Cheese II
Damson Jam
Damson and Cobnut Mincemeat
Date Chutney
Dewberry Jam
Dewberry Jelly
Dried Sea-buckthorn Berries
Duck with Plums and Burdock
Duxelle
Egg Custard Sauce
Avgolemno (Egg and Lemon Sauce)
Elderberry Sauce
Elderberry and Apple Jelly
Elderflower Jelly
Fish Aspic Jelly
Fish Fumet
Flambé Sauce
Franks Red Hot Sauce
Fresh Cranberry Sauce
Fruit Sauce
Fruit Stuffing for Duck
Gooseberry Cheese
Saltsa elaioy kai lemonion (Greek Oil and Lemon Dressing)
Green Butter
Aam ki Hari Chatni (Green Mango and Apple Chutney)
Guelder Rose Jelly
Guinean Spinach Sauce
Habanero Peach Jam
Haw Jelly
Hawthorn Berry Stew
Hawthorn Jelly
Hedgerow Jam
Herb Stuffing
High Dumpsy Dearie Jam
Horseradish Relish
Hot Cucumber Sauce
Hot Pepper Jelly
Hot Tamarillo Chutney
Hot Tomato Chutney
Indonesian Catsup
Gelée de Genièvre (Juniper Berry Jelly)
Kammon Hoot
Lady's Smock and Cream Cheese Dip
Lemon Cheese
Lemon Marmalade
Lemon Sauce
Lemon Sauce IV
Lemon and Black Mustard Seed Chutney
Lentil Or Potato Tempering
Liberian Green Seasoning
Long-method Béchamel Sauce
Macadamia Nut Butter
Madeira Cream Sauce
Mallow Leaf Peanut Sauce
Mango Chutney
Mango, Chilli and Herb Marinade
Marmalade Jelly
Marrow Chutney
Marshmallow Creme
Massaman Curry Paste
Mauritian Mango Chutney
Mayonnaise Collée
Medlar Jelly
Mexican Style Diced Tomatoes
Minced Meat Pancakes
Morels in Sweet Red Wine
Moroccan Almond Stuffing
Mushroom Catsup
Mushroom Chutney
Mustard Sauce with Tomato
Norwegian Mustard Sauce
Nuoc Cham Sauce
Paprika Sauce
Parsley Sauce
Pea Shoot Giardinara
Sauce d'Arachide (Peanut Sauce)
Pickled Angelica
Pickled Dill Cucumbers
Senfgurken (Pickled Gherkins)
Pickled Kombu
Pickled Red Cabbage
Pickled Wild Leek Bulbs
Pineapple and Pepper Stuffing for Duck
Piri-Piri Sauce
Piri-piri Ketchup
Confiture de prunes au genièvre (Plum and Juniper Jam)
Pontack Sauce
Molho da Mostarda (Portuguese Chilli Mustard Sauce)
Portuguese Tamarillo Sauce
Portuguese Tomato Sauce
Pouring Consistency White Sauce
Preserved Limes
Molho do piri piri (Protugese Piri-piri sauce)
Safou a la Sauce Tomate (Prunes in Tomato Sauce)
Raspberry Jelly
Raspberry Vinegar
Sauce de Tomates Crues (Raw Tomato Sauce)
Recado Rojo (Red Achiote Paste)
Saltsa gia Psari (Red Sauce for Fish)
Remoulade Sauce
Restaurant Curry Sauce
Rhubarb and Angelica Jam
Roasted Red Pepper and Garlic Sauce
Rose Petal Jam
Rosehip Jelly
Rosehip Purée
Rosehip and Rowan Marmalade
Rowan Berry Relish
Rowan Berry Syrup
Rum Butter
Runner Bean Chutney
Sage, Onion and Hot Chilli Stuffing
Sambal Olek
Sauce à la Diable
Sauce Bâtarde
Sauce Cardinal
Sauce Chasseur
Sauce Choron for Asparagus
Sauce Diable
Sauce Gribiche
Sauce Madère
Sauce Mornay
Sauce Poulette
Sauce Venaison
Sauce Vin Blanc for White Meat
Sauce with Cumin
Scalloped Potatoes
Scottish Oatmeal Stuffing
Sea-buckthorn Jelly
Seven-day Sweet Pickles
Simple Caper Sauce
Sorrel Pesto
Spiced Peaches
Spiced Plums in Blackcurrant Leaves
Spicy Medlar Chutney
Strawberry Conserve
Strawberry and Rhubarb Compote
Sun-dried Tomato and Garlic Pesto
Sweet Pickle Relish
Tahinat el Beid (Tahini with Eggs)
Tamarillo Apple Sauce
Tamarillo Sauce
Tamarillo Sauce for Pizza
Tamrillo Mincemeat
Tarragon Sauce II
Tarragon-flavoured Aspic Jelly
Thai Spicy Fish Sauce
Thousand Island Dressing
Traditional Mincemeat
Trinidadian Tropical Salsa
Tunisian Vegetable Couscous
Kalamar Tava (Turkish Tartar Sauce for Seafood)
Rozha z Tsukrom (Ukrainian Rose Preserve)
Velouté Sauce
Velouté Marin (Velvety Marine Sauce)
Viennese Game Sauce
Vinegar-spiced Cherries
Watercress Sauce
Watercress Sauce for Fish
Wattle and Red Wine Sauce
Fond Blanc (White Bouillon)
White Chaudfroid Sauce
Whitebeam Berry Jelly
Whitebeam Berry Relish
Wild Duck with Dewberry Sauce
Wild Garlic and Walnut Mayonnaise
Wild Plum Cheese
Wild Plum Chutney
Wild Plum Sauce for Roast Pork

Snacks

Drinks

Spice Blends

Cocktails

Recipe Search

Site Search

Unit Converter

winelegacy.com - superb quality, hand-picked wines from around the world

Welcome to the Celtnet Recipes Page for Confit of Seaweed

Confit d'Algue(Confit of Seaweed) Recipe

Origin: France Period: Modern

Ingredients:

Confit d'Algue(Confit of Seaweed) Preparation:

Method:

Recipes

Starters

Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses