Cochayuyo Alga recipes (1)

Cochayuyo or Colloi Alga offers multiple possibilities in the kitchen, you can prepare many recipes with this alga. Furthermore, its nutritional properties make it a very interesting ingredient in our table.

Here are some examples of recipes made with cochayuyo:

Salmon marinated with Cochayuyo seaweed

Ingredients:

• 1 Pink salmon fillet from 250 to 300 grams., Possibly with skin
• 1 / 2 kg of salt (barbecue)
• 150 grams of sugar
• Cochayuyo
• Capers
• Juice of 1 lemon
• Corn or common oil
• Olive Oil

Preparation:

1. Mix the salt and sugar.
2. Make a base of 1 cm in a container.
3. Place the fish fillets with skin side up on the same tape over and stop the mixture of salt / sugar.
4. Allow "cooking" between 7 and 11 hours.
5. After that time remove the filet from the pan.
6. Wash gently to remove remaining salt and sugar.

To keep up to 15 days, or until serving put a lid on corn oil or in common (we suggest putting a small amount of olive oil).

To bring to the table:

1. Drain the fillets, place on a table and cut into thin pieces of 3 mm or less with a knife or similar (note that the filet has some consistency)
2. Put the same as the background plate.
3. Finely Cochayuyo chop (like oregano) separately.
4. Place in a small bowl.
5. Add the lemon juice with oil olive hydrating and leave 20 minutes.
6. After the spraying process, with a spoon put the salmon on the plate
7. Distribute on the same part of the juice.
8. Strain capers and complete decorating with algae.

Cochayuyo Salad

Ingredients:

• 40g of cochayuyo
• 2 or 3 carrots
• 2 tomatoes
• 1 onion

Preparation:

1. Boil the cochayuyo for 15 to 20 minutes, or soak the night with plenty of water, then drain, dress with a little lemon and reserve.
2. Chop tomatoes and onions, grate carrots and mix everything together adding the cochayuyo. Dress to taste (salt, oil, garlic and parsley, or a light sauce)

Vegetarian Marine Paella

Ingredients:

• 40g of cochayuyo
• 2 cups of brown rice
• 1 green pepper
• 1 red pepper
• 1 onion
• 2 cloves of garlic
• 100g of peas
• A handful of green beans
• 5 or 6 bunches of cauliflower
• 1 / 2 kg of peeled tomatoes cut into dice
• some carrots
• beans
• artichokes or other vegetables of time
• salt and olive oil.

Preparation:

1. Wash the cochayuyo and leave it wet while we preparing the vegetables. Sauté the onion with cochayuyo for about fifteen minutes, then add all the chopped vegetables.
2. When they start to brown, add tomatoes and rice (previously cooked "al dente") with water or broth that supports.
3. Cook over low heat until all water is absorbed and rice is ready. If using white rice, add oil.

Stew of cochayuyo with potatoes

Ingredients:

• 40 g of cochayuyo
• 6 or 7 medium potatoes
• 1 / 4 kg of peas
• 1 onion
• 2 cloves of garlic
• 1 large tomato
• vegetable broth or water
• a handful of toasted almonds
• 1 sprig of parsley
• salt and olive oil

Preparation:

1. Wash and leave wet cochayuyo while preparing other ingredients. Then fry the onions along with the algae in a clay pot.
2. Crush in mortar peeled almonds, garlic, parsley and tomatoes without skin and add to pan along with peas. Sauté for 10 minutes and add the potatoes cut into small pieces.
3. Season to taste and add a little water or vegetable broth. Cook over low heat until potatoes are tender.
4. Serve hot.

Cochayuyo with mashed potatoes

Ingredients:

• cochayuyo (prepared as above)
• A can of cream corn (sweet corn)
• A kilo of potatoes
• A can of tomato
• A large onion
• A red pepper
• Salt
• Three Peppers
• three egg yolks and egg whites
• A bit of butter

Preparation:

1. Boil potatoes.
2. Log cochayuyo cooked in the pieces.
3. Fry onions in large chili. Season with salt and pepper.
4. Grind potatoes with a fork. Mix Cochayuyo with the cooked onions and corn. Check salt.
5. Heat the oven.
6. Add three egg yolks with the preparation and, ultimately, the three well-beaten egg whites to heavy snow. Add butter to a mold and pour in the preparation. Take the oven and cook for twenty to twenty five minutes.
7. Prepare a sauce with fried onions and tomato.
8. Serve with tomato sauce or alone.

Be creative in your table

Enrich your meals with cochayuyo. Wash cochayuyo (which will lose its hardness), or boil a few minutes first and then add the remaining ingredients together. The need cooking cochayuyo previously and time will depend on the rest of ingredients and also the "texture" we like the most, if softer and more body. In the preparation of most dishes is not necessary to cook previously. We must bear in mind that cooking is about 20 to 30 minutes.

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