How to use

"Gastronomic Use of Halophytes Plants"



The book Gastronomic Use of Halophytes Plants is the result of the XtremeGourmet research project, and its purpose is to contribute to the careful expansion of the culinary use of halophyte plants.

The panel of collaborators to investigate the gastronomic use of these marine vegetables included the most prestigious Portugal Chef´s, with a common denominator: the passion for cooking, and in particular, the use of products linked to the sea.

Use, test, appreciate, and enjoy the wonderful salty vegetable experience!

Gastronomic Use of Halophytes Plants (Check)

Gastronomic Use of Halophytes Plants (Download)

Sea ​​bass Ceviche with Samphire (salicornia)

1 fillet of sea bass with about 400 gr
1/2 purple onion
1 lemon and 2 limes
1 tablespoon coconut milk
1 red chilli
1 sprig of coriander
3 kumquats
1 avocado
extra virgin olive oil q.b.
Salicornia (Samphire) q.b
Flower of salt q.b
Wash the fish and dry it on absorbent paper. Then cut it into cubes about 1 cm into a container. Add the lemon and lime juice, coconut milk and a pinch of salt. Mix well and marinate for about 20 minutes. During the time of the marinade, the fish should be opaque, a sign that it is "cooked" by the acid action of citrus fruits. Add the chopped onion in small cubes or thin slices and the chilli to the thin slices.
Serve with diced avocados, kumquat slices, and a string of olive oil. Finish with salicornia, coriander leaves and a pinch of salt flower. Serve very fresh.
Recipe for 2 people.
Recipe and photo by Blog Faz e Come

Ria Formosa wild Oysters with Sea Fingers



seafingers RiaFresh

black pepper



Open the oysters to the natural, put black pepper in the hour and Seafingers on top, serve in bed of crushed ice.


Recipe and photo by Chef Carlos Baptista by Mr.Woodenspoon

Autumn Cream with Sea Blite (Valverda da Praia)


nuts 300 g

small pumpkin

2 stalks of garlic cream

200 ml olive oil q.s.

1 sprig of Sea Blite (Valverde de Praia)      





Cover the bottom of a pan with olive oil. Add the chopped garlic, the peeled pumpkin, or pevides cut into pieces and the nuts. Bring to the boil and cook for about 5 minutes. Cover with about 1.5 L of water. Season with salt and cook for about half an hour. Grind with the magic wand, add the cream and bring to the heat again. Season with a little pepper and serve with chunks of grilled bacon and a sprig of Sea Blite.

Recipe and photo by Faz e Come

Salad of mozzarella, figs, ham, cherry tomatoes and samphire (Salicornia)


4 figs Pingo de Mel

1 fresh mozzarella cheese

5 cherry tomatoes

3 slices of ham parma

10 stems of salicornia Riafresh





Wash the figs and the cherry tomatoes and cut them into slices. Cut mozzarella cheese into slices and arrange on top. Slice some slices of ham and season with samphire.

Recipe and photo by Tertúlia da Susy

Small Squids with Sea Fingers


900 g of small squids
30 g of sea fingers Riafresh
1 bay leaf
6 cloves garlic, in shell
1 strand of olive oil







Thaw the small squids, remove the cartilage and wash them.
In a frying pan, place the olive oil, the cloves of crushed garlic, the bay leaf and the squids. Let it begin to frig and add the sea fingers. Let it cook.
The squidswill release water, leave to cook, stirring a little. The water will start to evaporate; in that moment, remove from the heat and serve, served with French fries.

Recipe and photo by Blog Tertúlia da Susy

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