ONION

Fresh white onion have the capacity to not only perfectly pair the flavour of the sea, they also add an extra dimension to iodine.

Marinated Onion Petals in a Crescendo of Seaweed, Breton Clear Sea Broth

This recipe is a celebration of bold, briny, and aromatic flavors, brought together in an elegant and minimalist dish. Sweet and tangy marinated onion petals are paired with a crescendo of seaweed and a delicate Breton clear sea broth. It’s a dish that’s both light and deeply flavourful. It is perfect as a meal opener, something we would serve between the canapés aperitif and the first course.

Ingredients:

For the Marinated Onion Petals:

• 2 large white onions, peeled and cut into thin petals

• 1/4 cup rice vinegar

• 1 tablespoon maple syrup

• 1 teaspoon smoked paprika

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

For the Crescendo of Seaweed:

• 1 cup mixed dried seaweed (such as wakame, dulse, and nori)

• 1 tablespoon sesame oil

• 1 teaspoon tamari or soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon sesame seeds

For the Breton Clear Sea Broth:

• 1L vegetable stock

• 1 leek, cleaned and roughly chopped

• 1 fennel bulb, roughly chopped

• 2 cloves garlic, smashed

• 1 cup fresh Brittany kombu seaweed

• 1 cup of

• 1 sprig fresh thyme

• 1 bay leaf

• 1 teaspoon black peppercorns

For Garnish:

• Toasted sesame seeds

Instructions:

1. Prepare the Marinated Onion Petals:

1. In a large bowl, whisk together rice vinegar, maple syrup, smoked paprika, sea salt, and black pepper.

2. Add the onion petals and toss to coat. Let marinated for 2 hours at room temperature with a cover, stirring occasionally.

2. Make the Crescendo of Seaweed:

1. Soak the mixed fresh and dried seaweed in warm water for 10 minutes. Drain and squeeze out excess water.

2. In a small bowl, whisk together sesame oil, tamari, rice vinegar, and sesame seeds.

3. Toss the seaweed with the dressing and set aside.

3. Prepare the Breton Clear Sea Broth:

1. In a large pot, combine vegetable stock, leek, fennel, garlic, kombu seaweed, thyme, bay leaf, and black peppercorns.

2. Bring to a gentle simmer and cook for 3 hours. Strain the broth through a fine-mesh sieve , discarding the solids. Keep warm until ready to serve.

4. Plating:

1. Spoon a pool of fresh seaweed and the Breton clear sea broth onto each plate.

2. Arrange the marinated onion petals in the center of the plate, looking like a rose petal.

3. Scatter elegantly the crescendo of seaweed over the onions.

4. Garnish with toasted sesame seeds.