Main Course, Starter

Ao-nori tartare Sauce

4 People 15 Min.

An accompaniment to fish, vegetables and fried seafood

  • 10g Supersec ao-nori
  • 2 eggs
  • 1 tablespoon capers
  • 1 shallot
  • About ten small vinegar-marinated pickles
  • 120g mayonnaise
  • Soak the seaweed in cold water for 1 minute.
  • Drain by pressing firmly.
  • Cook the eggs in simmering water for 8 minutes.
  • Separate the eggs, keeping the yolks.
  • Chop the pickles, capers, shallots and egg yolks.
  • Add the seaweed, followed by the mayonnaise.
  • Keep refrigerated until serving.

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