Made with Plancton Marino Veta la Palma paste diluted with vinegar or other liquid. An emulsifield sauce witha fatty ingredient and a citric ingredient to which previously hydrated plankton is added to give a flavour of the sea.



INGREDIENTS: 1g Plancton Marino Veta la Palma, 3g water to hydrate the algae, 15g sunflower oil, 1 teaspoon of lemon juice, 3g dehydrated algae (dulse), salt.

Hydrate the algae covering them with water. Set aside. Hydrate the plakton with the algae water, mix with the oil and lemon juice. Add salt to taste. Add the hydrated algae, mix all together.

NOTES: Fresh algae may be used instead of dried algae but not all of them may be consumed raw. Vinaigrettes containing plankton must not be too acidic as too much acid will overpower the flavour of the plancton.