TECHNIQUES

Plancton Marino Veta la Palma® is a novel food and has a wide variety of innovative applications. It is not only a sea vegetable full of flavour and completely free of any allergens, but it also enables us to innovate and push the boundaries of culinary art. It is an ingredient which allows us to go a step further with nature’s gifts.
Test, discover and share.

SAUCES

Add the product at the last moment after taking the dish off the heat. If the dish is cold add the product just before serving.

Cold sauce: Prawn carpaccio with drops of mayonnaise, shoots. Get Inspired.

FLAVOUR ENHACERS

Add the product at the last moment off the heat to enhance flavour.

Rice dishes: “Ángel León” risotto. Get Inspired.
Pasta: Pumpkin gnocchi with cream and plankton sauce.

CONFITS

In a vacuum-packed bag and cooked at a very low temperature to confit.

Fish: monkfish foie terrine confit in plankton. Get Inspired.

MARINADES

Mix with plankton and macerate in the liquid for a specific time.

Fish: Marinated sardine pizza. Get Inspired.

VINAIGRETTES

Made with plankton paste diluted with vinegar or other liquid.

Algae vinaigrette: Sea bass tartar with plankton and algae vinaigrette. Get Inspired.

PICKLES

Maceration in a liquid with acid either hot or cold.

Shellfish: Oysters in warm pickle. Get Inspired.

REHYDRATE

Dried foods immersed in a liquid mixed with plankton.

Hydrated chickpeas (or any other pulse) in plankton water: sea stew. Get Inspired.

AIRS

Mix with a liquid and soya lecithin.

Fish and Shellfish: Steamed hake with clam and plankton juice air. Get Inspired.

FOAMS

Based on a fat or gelatine

Fish and Shellfish: Baked scallop with potato and plankton foam. Get Inspired.

INJECTED

With a needle, inject it after previously diluting it in a liquid

Vegetables: Baked cherry tomatoes injected with plankton. Get Inspired.

SAVOURY ICE-CREAMS

Ice-creams and ices to garnish carpaccios, ceviches or salads.

Salads: Norway lobster salad with plankton ice-cream, tomato confit and black olive and pine nut tapenade. Get Inspired.

SPHERIFICATIONS

Use the spherification techniques with recipes that contain plankton.

Vegetables: Spherification of peas, cockle and plankton juice, served with Iberian ham and cockle broth). Get Inspired.

DEHYDRATION

Tile-like crisps made with vegetable purées or chips previously brushed with plankton.

Vegetables: Crispy plankton and mussel potato in pickle, accompanied with vermouth. Get Inspired.

GELATINES

Different gelatines made with plankton.

Pasta: Plankton ravioli with spider crab and white asparagus foam. Get Inspired.

PRESSURE OSMOSIS

Hydrate with plankton infusion.

Fish: Esqueisada 2014. Get Inspired.

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