Gurnard Linguine with Dill and Lemon
Tender pieces of gurnard are gently cooked with garlic, chilli and white wine, then tossed with linguine, butter, fresh dill and lemon. Finish the pasta with grated bottarga for an extra layer of savoury, briny flavour, or leave it out for an equally delicious seafood pasta.
Ingredients
- 500 g linguine
- 400 g gurnard fillet (sea bass, bream or red mullet also work well)
- 3-4 garlic cloves thinly sliced
- pinch of dried chilli adjust to taste
- 150 ml olive oil
- 100 ml white wine
- 1 bunch dill 20g, chopped
- juice of 1 lemon
- 60 g butter
- 40 g grated bottarga this is optional as it can be a little tricky to get hold of but it’s just as delicious without
Instructions
- Make sure the gurnard has been scaled and any pin bones removed, then slice into 2 cm (3/4 inch) pieces.
- Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions.
- Meanwhile, in a large frying pan or sauté pan add the olive oil, sliced garlic and dried chilli. Turn on the heat to medium and gently saute for 1-2 minutes until until fragrant and softened, but not browned.
- Add the sliced fish to the pan and gently cook for another 2 minutes then add the white wine, try not to break up the fish too much.
- Let the wine cook off for a minute then add the butter
- Once the pasta is cooked (you can turn off the heat under the fish if it’s ready before the pasta) add it to the pan and gently toss everything together, along with a ladle or two of the pasta water.
- Add the chopped dill and lemon juice (don’t add the lemon juice all in one go - adjust to taste)
- Transfer to a serving platter and grate over the bottarga, finish with a healthy glug of olive oil, if you wish.
Notes
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