For the crust, mix the salt and flour in bowl, along with the egg whites and liquefied spongeweed.
Kneed in into a paste that can be rolled on top of sheets of greaseproof paper, so that it can be handled.
Divide the dough into two parts and roll it until it is 1,5 cm thick.
After rolling, cool in the fridge so that it becomes compact and does not break.
Place a layer of salt mix in a cast-iron pot and even it out until it is 1 cm thick.
Place a leaf of sea lettuce on top and then the barnacles, bunching them closely together with the stalks facing downwards.
Add the osmundea and bay leaf, inserting it in between the barnacles.
Cover all of this with a leaf of sea lettuce, so that the salt does not get between the barnacles. Complete the process by covering it all with a second layer of salt and closing it tightly, trying to make it as airtight as possible. Cook in a dry oven at 3000C for 12 minutes. Break up the salt and remove the top layer.
Iván Domínguez, Restaurante NaDo (Coruña Cociña)