“Dashi Breton”

The Gest

• Soak kombu in mineral water,
• Remove the kombu and heat to 80°C.
• Add the dried atlantic limpet, as you would slices of skipjack,
• bring to the boil,
• cut the heat and leave to infuse a few minutes and then filter.

Culinary Interest

Create your own dashi, personalise your aromatic broths with a Brittany signature!