Mær is an old Norse word that means “untouched”. Mær is a new brand from Lerøy, with products made of pure organic seaweed from Norway. Sugar kelp is regarded as one of the most delicate of the edible seaweeds because of its sweet taste and natural content of monosodium glutamate, providing the rich and tasteful umami flavour. Umami is the fifth taste and means “pleasant taste” in Japanese.
THE FUTURE OF FOOD PRODUCTION LIES IN THE OCEAN
The ocean covers more than 70 percent of the earth’s surface, yet only six percent is used for food production. With climate change, scarcity of resources, along with a growing population, we need to rethink our approach to food and food production.
Seaweed binds up to five times more CO2 than the Amazon rainforest per tonne. It does not require any fertilizers, land area, medicine or fresh water for growth, making seaweed cultivation one of the most sustainable ways to produce food. Today, Lerøy is proud to present our first seaweed products. This is an important milestone, bringing us one step closer to our goal of being the world leading company in sustainable seafood production.
TROUT IN SUGAR KELP STOCK WITH WASABI CREAM
(Serves 4)
Ingredients: • 700 g trout fillet, skinned and boned • 3.5 dl chicken stock • 3 tbsp soy sauce • 1 red onion • ½ green courgette • 1½ tsp Mær seaweed salt • 1 avocado • Half a lime • ½ tsp wasabi paste
Method: Remove the flesh from the avocado and add the juice of half a lime. Blend with a hand blender to a smooth paste and add the wasabi paste and half a teaspoon of the Mær seaweed salt. You can adjust the amount of wasabi paste to taste. Thinly slice the red onion Dice the half courgette. Add to a pan then add 3 tbsp of soy sauce, 3.5 dl of chicken stock and 1 tsp of Mær seaweed salt. Bring to the boil. Dice the trout and add to the pan, reduce the heat and leave to simmer for around 6 minutes. The trout can be served while still pink in the middle.
MÆR SEAWEED SALT
MÆR SEAWEED SALT Organic table salt with 30% sugar kelp. This is a great alternative to normal salt and provides important nutrients from the seaweed along with an extra umami flavour. You can use it in any kind of dish where you would normally use salt.
SALMON CEVICHE WITH SEAWEED SEA SALT
(Serves 4)
Ingredients • 700 g salmon fillet, skinned and boned • ½ chilli • 2 limes • 1 tsp Mær seaweed sea salt • 1 tsp olive oil • ½ cucumber, seeds removed • ½ sweet red pepper • 1 spring onion
Method: Thinly slice half a chilli. Remove the seeds from half a cucumber and dice. Slice half a red pepper. Thinly slice one spring onion. Squeeze the juice of two limes. Mix all these ingredients then pour over and mix with the pieces of fish. Add 1 tsp Mær seaweed sea salt and leave to infuse for around 10 minutes so the fish is marinated. Can be served with some salad.
MÆR SEAWEED SEA SALT
Orgonic Norwegian Seoweed Sea Salt
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80g
MÆR SEAWEED SEA SALT Organic, tasty sea salt made using sugar kelp. Small salt flakes that give an umami flavour to dishes. Perfect for seafood but can be used in all kinds of dishes. Try it on focaccia!
MEDITERRANEAN COD
(Serves 4)
Ingredients: • 700 g cod fillet, skinned and boned • 1 whole celeriac • 1 tsp Mær seaweed salt • 2 tbsp crème fraîche • 40 chanterelles or other mushrooms • 2 tbsp unsalted butter • 4 tsp Mær Mediterranean seaweed spices • 1 bunch flat-leaf parsley
Method: Dice the celeriac and boil in water until soft. Drain and add crème fraîche and Mær seaweed salt. Blend with a hand blender. Cut the mushrooms into smaller pieces. Coat the fillets of cod with the Mær Mediterranean seaweed spices. Melt the unsalted butter in a frying pan and fry the cod and mushrooms together. Add the flat-leaf parsley to the pan at the end.
MÆR MEDITERRANEAN
Organic Norwegian Seaweed Spice Mediterranion
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MÆR SEAWEED SPICE MEDITERRANEAN Organic spices combining the best of two worlds; sugar kelp from the Nordic countries with the flavours of the Mediterranean. A flavour combination of peppers, tomatoes, thyme and, of course, sugar kelp. Great on cod but also with pizza and pasta dishes.