Cooking with Seaweed
Incorporate one of the great unknown ingredients from the sea into your kitchen. Discover varieties of seaweed, how to buy them, and how to use them in your dishes. We will also learn about a close related family, the halophiles.
Propietario y Chef en Casa Solla, 1 Estrella Michelin y 3 Soles Repsol
Course Content
Course Content
2 - General Information about Algae and Halophiles
3 - Halophiles and cauliflower salad
Free
4 - Peas and halophiles
5 - Scallops with halophiles stew and caviar
6 - Spider Crab pancake lasagna and algae bechamel
7 - Chopped barnacles
8 - Coast
9 - Marbled codfish over algae pil-pil
10 - Turbot Shoulder, algae citrus beurre blanc
11 - Pigeon cured in kombu with celeriac marinade
12 - Iberian pork loin on stewed tail and halophiles
Before you go
Course Recipes
About this Course
Amazing course on sea vegetables and halophiles full of recipes and tips
Did you know that there are almost 30,000 species of algae? And that only between 20 and 30 varieties are consumed. Therefore, you must know how to cook them, how they appear on the market and how they are preserved.
Also in this course Pepe Solla will talk about halophiles, those plants that are found between the sea and the cliffs.
In the course, you will find the best known algae in the Iberian Peninsula: types, classification, physical and organoleptic characteristics.
It is an online course designed for chefs or cooking lovers who want to discover how these sea vegetables are used.
In this course the objective is to carry out a tasting menu around algae and halophiles and learn about some of the many possibilities that these two ingredients provide, both fresh, frozen, dehydrated or even in salt.
You will also learn how to work the algae, in which preparations are most useful one type or the other. At the end of this course you will be able to:
- Distinguish the different most common algae and halophiles on the market.
- You will learn to liquefy and extract the main juice so as not to lose properties of this marine delicacy.
- Know guide of algae and halophiles and a wide cookbook of them.
What's included?
- 2 h 52 min HD video
- 10 Recipes
- 35 Lessons
- Recipe Book
- 11 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Owner and Chef at Casa Solla Restaurant - 1 Michelin Star (Pontevedra, Spain)
Self-taught chef, with extensive experience in his family business. Great passionate about cooking and projects. He loves discovering flavors and enjoying his profession.
To cook with a great variety of algae and halophiles. To marinate meats with algae, to liquefy halophiles, to make stews and masses
What you'll learn
In this online course you will learn to use algae and halophiles in all kinds of dishes, vegetarians, vegans, fish, seafood and even meat.
You will discover how to buy them, how to keep them, how to apply each one in the kitchen, depending on how we get them, whether dry, salted, powdered or frozen.
In addition Pepe Solla practices a simple but magical cuisine, where algae and halophiles will be the protagonists.
Transfer the sea to all kinds of dishes and take advantage of the nuances that the algae and the great unknown, the halophiles can bring us.
Who is it for?
The course is aimed at both professionals and amateurs who want to expand their knowledge.
What you’ll need
Instruments or materials recommended in some recipes (they are not essential for taking the course):
- Turmix
- Oven
- Roner
- Packaging machine
- Vacuum machine
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
208 Ratings
5
23
4
2
3
1
2
0
1
0
What's your experience? We'd love to know!
Login to Review
Karina Aberg
Superb scientific-, and informational-content.
Unique course (in Spanish but with English subtitles – ps great way to pick up some Spanish language btw) that deals with seaweeds and algaes. I love this chef's knowledge and care to details and his attitude strikes me as very pleasant and interesting…someone I could imagine sitting with for hours discussing a range of topics. I'm excited to learn more about cooking with these ingredients!
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
technique of seaweed usage and curing method with sea water its really good
nice presentation very good technique and i really enjoy for this course .i learned a lot in this course.