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Gurnard and Kelp Tagliatelle

Gurnard and Kelp Tagliatelle

Yes you read Kelp as in the Sea Weed. We did actually buy this from a Chinese Supermarket dried a while ago. But Kelp is Kelp. If you are near the coast and the water quality is good, there’s no reason why your shouldn’t harvest your own and give it a go.

The Gurnard were a Yellow Sticker gig. It’s not a Fish I would personally generally buy as unprepared they look a bit scary! Filleting them was a bit tricky but I managed to get all the fine bones out and we really enjoyed the ‘Meaty’ texture.

Ingredients:-

2 Gurnard, filleted into strips
Spaghetti (Gluten Free for us)
2 Kelp ‘Leaves, cut into strip with scissors, after soaking in cold water
2 Tbsp of Olive Oil
2 Cloves of Garlic, minced
1 Red Chilli, de-seeded and finely chopped
2 Plum Tomatoes, chopped
1 Tbsp of Capers
1 Sweet pointy Pepper, chopped
½ a Lemon juiced
½ a Lemon cut into wedges to garnish
Salt & Pepper to season
A handful of Balcony Parsley, chopped ( It grows quite happily on our little balcony)

Method:-

(1) Add the Olive Oil to a frying pan and fry the fillets on both sides for a minute over a low heat and season with Salt & Pepper.
(2) Add the Tomatoes, Sweet Pepper, Chilli and Garlic, stirring gently for a further 2 minutes.
(3) Add the Caper and Lemon Juice.
(4) Blanch the Kelp in water for 4 minutes over a low heat and drain.
(5) Cook the Spaghetti according to the packet instructions and drain.
(6) Stir the Kelp and Spaghetti though the other cooked ingredients.
(7) Serve garnished with chopped Parsley and a wedge of Lemon.

This was based on a Rick Stein recipe which Sue ‘Pimped Up’ a bit. We really enjoyed this. The Kelp has a real taste of the sea and a pleasing bite to it.

 

 

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But which should you have to ask in the first place?

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