An endless variety of leafy green treasures grow along the rocky coast of Brittany, France. Tag along with seaweed forager Cristelle Maine as she shows you how to collect and cook a scrumptious superfood quiche.
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LifestyleTranscript
00:00I love to eat living food, actually.
00:07It's not like going to the supermarket.
00:15I love to eat raw food.
00:18I love to eat raw food.
00:21I love to eat raw food.
00:24I love to eat raw food.
00:27All these algae that are here, they are already detached.
00:30All these algae that are here, they are already detached.
00:33So I don't pick them up.
00:36That's why I bring scissors.
00:39And all the algae that I pick up, I cut them myself.
00:42It's not like the mushrooms, there are no algae that are toxic in themselves.
00:45It's not like the mushrooms, there are no algae that are toxic in themselves.
00:48I leave the crampon hanging on the rock.
00:51I cut with scissors so that it can grow back.
00:54I cut with scissors so that it can grow back.
00:57From one year to the next.
01:00The algae that I pick up, there are brown algae, green algae and red algae.
01:03The algae that I pick up, there are brown algae, green algae and red algae.
01:06We really discover new flavors.
01:09Because it's different from the vegetables that we can usually eat.
01:12Because it's different from the vegetables that we can usually eat.
01:15But in addition, each algae is different.
01:18I pick up several kinds.
01:21There is the royal kombu.
01:24These are the large laminaria.
01:27I like to make lasagna with the large kombu.
01:30I like to make lasagna with the large kombu.
01:33We also saw the sea spaghetti.
01:36You cook them like spaghetti.
01:39You can make a dish of sea spaghetti and earth spaghetti.
01:42You mix the two.
01:45Later I think I'll make a pie, a quiche.
01:48I take the tip of a fuchsia.
01:51In the green algae I pick up the sea lettuce.
01:54In the green algae I pick up the sea lettuce.
01:57I'm going to take some for the quiche.
02:00I take some for the quiche.
02:03I take some for the quiche.
02:06I also take the sea hair.
02:09For example, the sea pepper is a very strong flavor.
02:12It's a very small algae, shaped like a sparrow.
02:15It's delicious.
02:17It's very different from the dulce, for example.
02:20This is my favorite seaweed.
02:22It's really the perfect season.
02:24It's very young.
02:28When I go fishing,
02:30people are often surprised
02:32because here, at the Great Barrier Reef,
02:34we're used to picking crabs,
02:36or molluscs, or shrimps,
02:38but not seaweeds.
02:41So it always surprises people,
02:43but they are interested.
02:45And more and more,
02:47we see people
02:49who propose
02:51to make people
02:53discover seaweed.
02:55And it interests more and more people.
02:59My favorite recipe
03:01is seaweed pie.
03:03It's very easy to make.
03:05You just need to make a shortcrust pastry
03:07and you're done.
03:09You just need to make a shortcrust pastry
03:11and then I put the seaweed
03:13that I find.
03:15Today it's going to be
03:17fucus,
03:19dulce,
03:23and sea lettuce.
03:27I also put onions,
03:31fresh cream,
03:33eggs, a little milk,
03:35and then cheese too,
03:37feta or other cheese.
03:41Seaweed brings
03:43a lot of minerals,
03:45oligoelements,
03:47fibers,
03:49proteins.
03:51When you're a vegetarian,
03:53it's interesting.
03:55It's also the flavors,
03:57the new flavors
03:59that you can discover
04:01by eating seaweed.
04:03It's an additional pleasure.
04:05Et voilà, c'est prêt.
04:07C'est la tarte aux algues.