Creamy Kelp
French-style milk-sauce kelp, braised with milk, cream, and honey for a distinctive crisp, sweet, and milky flavor.
Ingredients
rehydrated kelp (washed, drained, cut into rectangular pieces, boiled until soft, then drained)
250 g
honey (for braising)
100 g
sugar (for braising)
20 g
milk (for braising)
250 ml
fresh cream (for braising)
10 g
white wine (for braising)
25 g
lemon (for plating)
2 slices
Instructions
1
Prepare the kelp
Wash and drain the rehydrated kelp, cut it into rectangular pieces, boil in a pot until soft, then remove and drain.
2
Braise
Place the sugar and honey into a pot, add the milk, fresh cream, and white wine. Bring to a boil, then add the kelp pieces. Simmer over gentle heat until the kelp slices become coated with the cream sauce, remove from the heat, and let cool.
3
Plate
Cut the kelp into diamond-shaped pieces, arrange on a plate, top with lemon slices, and serve.
