Il Cucinologo
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Spaghetti with Gurnard and Asparagus

17/11/2023

Spaghetti with gurnard and asparagus is a light, springtime dish full of fragrance. Here’s how to prepare it:

Ingredients

  • 320 g spaghetti
  • 400 g gurnard (if you can’t find gurnard, you can use another white-fleshed fish such as sea bream or John Dory)
  • 1 bunch of asparagus (about 300 g)
  • 1 garlic clove
  • Extra-virgin olive oil (as needed)
  • Salt and pepper (as needed)
  • Fresh chopped parsley (to taste)
  • Dry white wine (a splash for deglazing)

Preparation

  1. Cleaning the fish: Clean and fillet the gurnard, removing the bones. Cut the fillets into pieces about 2 cm in size.

  2. Preparing the asparagus: Wash the asparagus and remove the toughest part of the stem. Cut off the tips and set them aside; slice the remaining stems into thin rounds.

  3. Cooking the asparagus: In a large skillet, sauté a garlic clove in extra-virgin olive oil, add the asparagus rounds (except the tips) and let them brown lightly. After a couple of minutes, add the asparagus tips and continue cooking for another 5 minutes. Deglaze with a little white wine and let it evaporate. Season with salt and pepper to taste.

  4. Cooking the gurnard: In another skillet, sauté another garlic clove in extra-virgin olive oil and add the gurnard pieces, browning them on all sides. Deglaze with white wine as well and cook for about 10 minutes, or until the fish is perfectly cooked.

  5. Cooking the spaghetti: Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to the package instructions for an al dente result.

  6. Finishing the dish: Once cooked, drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the skillet with the asparagus and gurnard, gently tossing to combine the ingredients. If needed, add a little cooking water to make the dish creamier.

  7. Serving: Plate the spaghetti and sprinkle with fresh chopped parsley for a touch of color and flavor.

Fun Facts

Gurnard, also known as sea robin, is a fish highly valued in cooking for its white, lean, and flavorful meat. It is not as well-known as more commercial species, but it is equally delicious and lends itself to many recipes, especially those from the Mediterranean tradition.