Under the Surface

When you think of algae, you most likely imagine the annoying green thing that makes your beach trip less comfortable. So far, very few people know algae in another context: food. In Asia, on the other hand, the alga has been a regular guest on the menu for several millennia and is also very popular beyond the classic sushi. There is still disagreement among experts about how many species of algae there are. They talk about from 100,000 to well over a million different species of algae. The most well-known of all algae species is the nori algae, which is used dried as a "shell" for sushi. However, there are also many other species that are suitable for consumption and have already found their way onto our plate in an indirect way. Some of the algae species, such as chlorella or the AFA algae, have made their way into the dietary supplements in tablet and powder form. However, many consumers still do not know that they can be consumed naturally and in a more pleasant way. Many of the recipes you can cook with algae are quick and easy to make and also taste great. One recipe that is a must-try, is our simple receipt for fried algae rice.

Fried Algae Rice

Ingredients:

• 2-3 onions
• 1-2 garlic cloves
• 3-6 tsp olive oil
• 1-2 bay leaf
• ½ cup of white wine
• 2 cups of brown rice
• 4 cups of water
• A dash of Pennyroyal (coriander, marjoram, tarragon)
• 400 g klippfisk (dried and salted cod)
• salt, pepper as required
• ½ lemon
• 2 tsp algae flakes

Directions:

Dice the onions and the garlic cloves.

Cover 2 tsp algae flakes with water. Put aside.

Heat 3-4 tsp of olive oil in a pot. Then add onions, garlic and 1-2 bay leaves. Add salt and pepper to taste. When the onions are golden and glazed, add half a cup of white wine. Let it cook for a few minutes and then add two cups of brown rice to the pot. Fry it for several minutes, then add 4 cups water along with the soaked red algae flakes. Bring to a boil, add a dash of Pennyroyal and wait until the water is vaporized.

Cut the cod fish in small slices of about 2-3 cm.

Brush the plate with some algae biomass for decoration. Place rice on the plate (can use a small bowl for a clean look) along with the cod. Add pepper and salt to taste and drizzle some lemon juice on top.