Back from Hawai’i, I’m inspired to do some “island painting” and eat more seafood, especially fish. I’m alittle disappointed in the availability of fish and seafood there as well as exotic fruits. I expected a wealth of seafood and a whole range of interesting and different fish meals. We could find loads of pasta meals and New York steaks and hamburgers and chips, even French resturants, with Mahi Mahi quite frequently, but for the rest, exciting fish meals were scarce.  We also had to drive quite deep into Kona island to find guavas , which we picked from a tree and they were absolutely delicious! But maybe the season wasn’t producing what I was looking for. At least it got me back into the “fish and fruit” zone again and the first thing I did when arriving back home – apart from loading a first bundle of washing – was to take off to the fish market and buy fish for our dinner! For now, a little appetizer – ocean inspired, to get going…

…baguette slices with seaweed salsa…

With a glass of cold, dry white wine, it is a good and easy little appetizer to tantalize the tastebuds while waiting for your fish to appear on the table. You can also be sure of many health benefits in seaweeds. In french we call it salade de  mer, which literally means sea salad, composed of different sea weeds, found at health and Asian stores.  It is healthy cocktail of vitamins and proteins and minerals.

The quantities are relative. Start with a little and add more as you proceed. Here is what I did:

• 2 TBSP of salade de la mer(a mixture of dried seaweeds)
• 1 heaped teaspoon of chopped , rinsed capers
• a pinch of fennel fleur de sel
• TBSP of rice vinegar
• TBSP of mirrin
• TBSP olive oil
• Toasted slices of seeded baguette

Mix all the ingredients together and leave for about 10 minutes for the seaweed to absorb the oils and vinegars. Taste again and adjust seasoning. Serve in a little bowl along with toasted baguette slices.

* Suggestions:

1. The seaweed can be replaced by finely shredded white meat fish, or fish can be added along with the seaweed.
2. A drop or two of white balsamic vinegar can be added with lime/lemon juice and shallot wine vinegar, instead of the rice vinegar and mirrin,  for a different interpretation.
3. The salsa can be eaten with fish, like tuna or a cod or any other “gentle flavoured”  white fish”.
4. A cold dry white wine, like a chenin blanc is a good companion.
5. Don’t leave the seaweed salsa standing for too long, since it becomes “rubbery” after a while.
6. The seaweed mixture can be found at health stores or at Asian stores.

…ingredients…

Since Hartman was at the convention and meetings most of the time, I had ample time to sketch…

…flamingos and koi…

…reflections and flora…

A short  tour  through our trip to Hawai’i:

…sunsets from our room, different every evening!…

…Kona coffee to wake up and start the day with…

…bananas and guavas on the tree…

…a shea shore and a coast of volcano rock…

…shades of blue…

…for the energetics!…

More Hawai’i photos can be seen here at Myfrenchkitchen: Travel