This dish will definitely impress your friends, family or loved ones beyond limits. Classy, surprising and nutritious, all combined on one lovely plate. The beautiful vegetable the English lovingly call Sea Lavender, finds it’s way to the consumer more and more these days through special organic supermarkets, farmers markets and green grocers, which is wonderful. As are sea kale and salty potatoes. These potatoes are deliciously creamy, pure and 100% organic. Developed and grown on the saline soil of Texel by Marc. Foods and fertilized with seaweed from the mudflats. Because of this these potatoes are rich in minerals and natural vitamins. They taste recognizable yet surprisingly different. Enjoy!
Creamy cashew sauce
150 gr. unsalted cashew nuts (soak in water for 1 hour and drain)
100 ml fresh water
1 tbsp Nutritional Yeast
Juice of 1/2 lemon
1 tsp smoked paprika powder
1 tsp sea salt and freshly ground black pepper
4 seitansteaks (by Bertyn)
Rosemary potatoes from the oven
750 gr. salty potatoes with skin on, cleaned and diced.
1/2 organic lemon with skin on sliced thinly.
1 big onion sliced in rings
2 tbsp fresh rosemary
Coarse sea salt and freshly ground pepper
Sea lavender (in spring) or Sea Kale (in winter)
300 gr. Sea lavender or Sea Kale, washed
1 big onion peeled and finely chopped
Some white wine
1 tsp dried lavender
Freshly ground black pepper
12 sage leaves
- Start with the Cashew sauce. Put the drained cashew nuts, the fresh water and the other ingredients apart from the salt and pepper in a strong food-processor or a power blender.
It is very important for this recipe that the cashew nuts can be ground very finely. Blend until you have a smooth creamy sauce. If desired you can switch of the blender to scrape the sides and then continue blending. Taste well and season to taste with the sea salt and black pepper.
- Pre-heat the oven to 200 degrees. Line a baking tray with baking paper. Mix the diced potatoes with the lemon slices, onion, and rosemary and season to taste with sea salt and black pepper.
Drizzle with olive oil and put the mixture onto the baking tray.
Put the temperature of the oven down to 180 degrees and bake the potatoes about 20-25 min until golden and crisp. Halfway through you can turn them over so they brown evenly.
Meanwhile prepare the sea lavender or sea kale. Heat some olive oil in a pan and brown the onion for about 3 min. Stir in the sea lavender or sea kale and bake for another 3 min. Add in some white wine (a few tablespoons) add the lavender and stir until the moisture has evaporated. Turn of the heat. Season to taste with black pepper.
- Now heat some olive oil in a pan (enough to deep fry the sage leafs in).
add the leaves and deep fry them until golden and crispy, transfer them to some tissue paper.
- Bake the seitan steaks in some hot oil until crispy on both sides and sprinkle some ‘Persil de la Mer’ (sea parsley) on top.
- Take the potatoes out of the oven and serve them on a plate with the warm steak, some sea lavender or sea kale and a scoop of cashew sauce. Finish with the fried sage leaves.
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.