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Fair prices
We greatly appreciate the work of Angélique Henzel and Pauline Steiner, two renowned plant-based chefs whom we thank for sharing their creation with us.
We are exceptionally sharing a cooked recipe instead of a raw one, which will allow you to include seaweed in your meals:
Ingredients for 4 people
- 400 g potatoes
- 2 organic lemons, preferably
- 80 g soy cream
- 70 g dehydrated gourmet seaweed mix
- 15 g lemon juice
- 2/3 pickles
- 1 to 2 tablespoons olive oil
- 1 large shallot
- ½ clove of garlic
- 8 g soy sauce
- 1 tablespoon apple cider vinegar
- 200 g breadcrumbs
- 250 g plant-based milk
- 100 g cornstarch
- 50 g flour
- Salt and pepper
Preparation
- Peel and cook the potatoes to make a puree.
- Once the potatoes are cooked and mashed, add the zest of one lemon with the juice of half a lemon, mix, then add a bit of soy cream to bring creaminess to the puree and set aside. (Be careful, the puree should not be liquid.) Adjust the seasoning.
- Make the seaweed tartare by finely chopping the shallot, garlic, and pickles.
- In a mixing bowl, add the dried seaweed mix, lemon juice, olive oil, chopped condiments, soy sauce, and apple cider vinegar. Adjust the seasoning if necessary.
Quick view
Making the cromesquis
- Form small balls of potato puree, then flatten them into rounds, add the seaweed tartare in the center, and close them back into balls.
- Place the balls in the fridge for a few hours, then prepare the mixture for the coating by mixing the flour, cornstarch, and plant-based milk.
- Dip the balls in the previous mixture, then roll them in the breadcrumbs.
- Fry the cromesquis for a few minutes in a deep fryer at 180 degrees.
Serve hot!
Here, the cromesquis were served with chive sour cream and plant-based caviar.
