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The Dulse (Palmaria palmata)
This seaweed can be used as a seasoning for the preparation of fish (papillotes or court-bouillons) or to flavor hot goat cheeses. Dulse will also be used to dress sauces and soups hot (white butter) and cold (mayonnaise).
15 to 30 seconds in cold water.
Can be used dehydrated, cooked or raw.
Rich in vitamin B12
Selected and harvested on the coast of northern Finistère.
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