Chefs and Restaurants
Celia Plender
In Ireland there is a long tradition of adding seaweed to bread. This one is made using sushi nori sheets, which gives it a delicious distinctive flavour. You can serve it warm or cold generously spread with butter. It also goes well with fish, ham, cheese and avocado.
Pan-fried Sea Bass with Wakame and Prawn Risotto :: Suzuki no oriibu-oiru-yaki wakame to ebi no rizo
This dish has the perfect balance of sweet prawns, crispy fish and the tang of the sea in the wakame. The addition of tomato and lemon oil makes it light and refreshing.
The dulse really is the crowning glory of this rich, nutty and aromatic soup. It adds a delicious chewy texture and a lot of extra depth to the dish.
