Himanthalia elongate is mainly used as a sea vegetable, dried and marinated or pickled. This seaweed of the lower and lower middle shore is found around wave exposed coasts and the long ribbon like-fronds of sea spaghetti are native to the Atlantic. They reach their peak of taste and tenderness in the middle of spring when they are harvested.
PREPARATION:
To rehydrate: Soak in cold water for up to 5 mins with a little salt.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse thoroughly before use.
COOKING INSTRUCTIONS:
Best served cooked – cook in the same way as spaghetti until al dente (11mins approx) Do not cook for more than 25mins.
Boil/Steam: As a side vegetable for fish or meat, in risotto, braised, in pasta sauce, in place of pasta. Use creams, soups, with scrambled eggs, add to sauces and condiments.
Bake/Smoke: Bake in gratins, pies, quiches, smoke and use in pates.
USES: Goes well with – Seafood, wild mushrooms, garlic, sesame, eggs, tomato, smoky flavours, paprika, cream, vinegar.
