Start by washing the vegetables, then dicing them into small cubes. Clean the sea bream, removing the bones, and then cut the fillet into cubes.
Ingredients for 2 servings:
- 200g seaweed & spirulina farfalle
- 1 sea bream fillet, approx. 250g
- 1 pepper
- 1 fennel bulb
- 1 courgette
- 50g cherry tomatoes
- 1 splash sesame oil
- 1 teaspoon fish seasoning
- 2 sprigs coriander
- 250g coconut milk
- Salt & black pepper
*For a vegan alternative, simply leave out the sea bream fillet or replace it with tofu.
- Start by washing the vegetables, then dicing them into small cubes.
- Clean the sea bream, removing the bones, and then cut the fillet into cubes.
- Next cook the pasta in boiling water for 8 minutes; once it has reached the al dente stage rinse it in cold water. Keep to one side, and to prevent the pasta from going mushy, wait until the end of the recipe before you finish cooking it.
- Next, over a gentle heat, cook the sea bream for about 10 minutes (or the tofu for 2-3 minutes) in the coconut milk, adding the fish seasoning.
- Finally cook the diced vegetable in a splash of oil and season with salt and black pepper to your taste.
- To finish off, mix together the pasta, fish and vegetables in a wok and fry for 3 minutes.
- Sprinkle the finely chopped parsley on top and serve either hot or cold.
Recipe created by Ali (SHARIFF) – Nature Eléments
Info Produit: Seaweed & Spirulina Farfalle
Bjorg introduces two types of seaweed with this special pasta, a version of farfalle that offers both taste and health benefits. This pasta is made with semi-wholemeal durum wheat and dulse and spirulina seaweed.
Dulse, or red seaweed, has a unique hazelnut taste that’s both mild and full-flavoured. Dulse provides great health benefits: it remineralises the body with a fine natural balance and is one of the marine plants with the most protein (20 to 35%, i.e. equivalent to soy) and amino acids.
Spirulina offers many benefits too: as well as being very high in minerals, trace elements and vitamins, it also contains between 55 and 70% extremely high quality protein, 8 essential amino acids, omega-6 family unsaturated fatty acids, chlorophyll, beta-carotene etc. Spirulina can boost the body’s immune system and may even help prevent muscle ache after sport.
This farfalle pasta is vegan, bi-coloured and is cooked in boiling water for 10 minutes just like traditional pasta.