{"id":3441,"date":"2022-01-27T16:58:27","date_gmt":"2022-01-27T16:58:27","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=3441"},"modified":"2022-03-03T16:31:54","modified_gmt":"2022-03-03T16:31:54","slug":"seaweed-tartar","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/seaweed-tartar\/?lang=en","title":{"rendered":"– Seaweed Tartar"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]- Coarsely crush 30 gr of Kombu<\/a> and rehydrate it for 1 hour in a broth made with hot water and 2 teaspoons of our Forest Umami.<\/a><\/p>\n

– Drain the seaweed and mix it with :<\/p>\n

4 tbsp. olive oil
\n3 tbsp capers or pickles
\n1 onion
\n2 cloves of garlic
\n1 tbsp. tamari<\/p>\n

lemon, to taste<\/p>\n

 <\/p>\n

– If necessary, add rehydration liquid to soften the tartar.
\n– Set aside in a cool place.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb1151″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″]Back<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]- Coarsely crush 30 gr of Kombu and rehydrate it for 1 hour in a broth made with hot water and 2 teaspoons of our Forest Umami. – Drain the seaweed and mix it with : 4 tbsp. olive oil 3 tbsp capers or pickles 1 onion 2 cloves of garlic 1 tbsp. tamari lemon, […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"categories":[66],"tags":[],"class_list":["post-3441","post","type-post","status-publish","format-standard","hentry","category-seaweed"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t