Channelled Wrack with Butter and Garlic - Lofoten Seaweed

Recipe

Channelled Wrack with Butter and Garlic

  • Sides
  • Vegetarian
Prep 5 mins Cook 10 mins Serves 2 as a side

If you've never cooked seaweed as a side dish before, this is a great place to start. Channelled wrack pan-fried in butter and garlic goes crispy at the edges while staying tender in the middle. Garlicky, buttery, and surprisingly addictive. It works in the same way as pan-fried green beans or broccoli, and pairs really well with fish, roasted vegetables, or just boiled potatoes and more butter. If you're using our dried channelled wrack, a quick soak is all it needs before it hits the pan.

Instructions

  1. If using dried channelled wrack, place it in a bowl and cover with cold water. Leave to soak for 20 minutes, then drain well and pat dry with a clean tea towel. The seaweed will rehydrate and soften back to its original texture. If using fresh, rinse thoroughly under cold water and pat dry.
  2. Melt the butter in a frying pan over medium-high heat. Once it starts to foam, add the garlic and fry for 1–2 minutes until fragrant and just starting to turn golden.
  3. Add the channelled wrack to the pan in a single layer if you can. It will spit a little if it's not fully dry, so make sure you've patted it down well.
  4. Fry for 5–7 minutes, turning occasionally, until the seaweed is crispy at the edges and the garlic is golden. Don't be tempted to stir too much — letting it sit in the pan is what gives you that crunch.
  5. Season with salt, taste, and serve straight away.

Products used in this recipe