Here is a delicious seafood cake with seaweed and shrimp, easy and quick to make.
Ingredients for 4 persons:
- 100 g cooked shelled shrimps
- 1 clove of garlic
- 5 cl of olive oil
- 2 pinches of cayenne pepper
- 100 g half-salted butter
- 20 g of fresh seaweed (nori fresh salted Breton)
- 250g of flour
- 1 sachet of baking powder
- 4 eggs
- 1/2 cuil. coffee turmeric in powder
- 10 cl of white wine
- 1 tbsp. tablespoon of candied yuzu
- 5 cl of whiskey
- 100 g semi-dry goat cheese
- Salt,pepper from the mill
Seaweed and shrimp cake
- Preheat the oven to 180° C (item 6).
- Cut the shrimp into small pieces.
- Peel and crush the clove of garlic.
- In a small salad bowl, place shrimp, drizzle with olive oil, a pinch of chilli.
Add the crushed garlic clove. Filmer and let cool for 30 minutes.
- Melt butter over low heat.
- In a salad bowl, pour cold water and add the seaweed, let soak the time indicated on the package (it varies depending on the variety).
- In a bowl, mix the flour, the yeast, a pinch of salt and pepper. Dig a well, deposit the whole eggs. Mix well with the whisk and gradually add the melted butter, turmeric, a pinch of pepper and the white wine. Add shrimp, marinade, yuzu and whiskey. Mix again.
- Butter the inside of a cake tin, pour half of the dough, place the drained seaweed in the middle, then pour the rest of the dough. Drizzle the cheese with your fingertips.
- Bake 40 minutes.
- Remove from oven, let cool and unmold.
The texture is relatively homogeneous with the softness of the cake to which the shrimp brings some touches of firmness.
However, the aromatic of this preparation is much more sophisticated with certainly a dominant maritime dimension, but also earthy notes brought by the goat, the whiskey and the spices. White wines are the most obvious to associate with this preparation; if we try to highlight its iodized character, we will be happy to move towards a Muscadet Sèvres and Maine on lees. If, on the contrary, we want to accentuate the spicy and cheese nuances, or even that of yuzu, we will prefer a terroir where Chenin expresses itself as those of the Anjou white appellation.
Recipe: A. Beauvais, Photo: F. Hamel