Norinade

• 180 g Roscoff onion, cut into small dice
• 2 garlic cloves, peeled and chopped
• 200 g

In a pan, cover the onions and garlic with the pomace oil. Heat until 90°C, and slowly cook until the onions are soft and translucent.

Toast the nori sheets in a dry pan for a few minutes, then add to the warm onion confit along with the dark soy and vinegar. Marinate for 30 minutes — the mix will become very soft — then chop up on a board until you have a very rough pesto consistency.<