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!