An accompaniment to fish, vegetables and fried seafood
Main Course, Starter
Ao-nori tartare Sauce
4 People
15 Min.
- 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.
