Spanish chef is experimenting with several jellyfish dishes she plans to serve at her restaurant outside Barcelona next year if food regulators approve. She prepares the jellyfish by putting them live into coarse salt for 12 hours before cleaning, draining and serving in a vinaigrette or with vegetables and noodles......MADRID - A jellyfish soup? Or a mini-bundle of blanched vegetables with julienne strips of jellyfish? A prestigious Catalan chef plans to take advantage of the gloopy stinging creatures that plague Mediterranean beaches every summer and float them on to the region's menus as a gastronomic delicacy...
Read: Jellyfish risotto anyone? Chef puts stinging plague on menu; by Elizabeth Nash, The New Zealand Herald
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