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Buttered Dulse

Buttered Dulse is a modern British recipe for a classic dish of dulse that's served as a vegetable and which is boiled and then fried in butter before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Buttered Dulse.

prep time

20 minutes

cook time

300 minutes

Total Time:

320 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetarian RecipesBritish Recipes

Though dulse is excellent when used fresh and shredded as a salad ingredient or when dried, re-constituted and used for soups or as a flavouring for other dishes it's very tough in its raw state and to be used as a vegetable needs carefully preparation. Indeed, I've found that it needs slow simmering in flavoured stock for five hours or more to make it edible. This recipe and the recipe for dulse and beans represents the few ways I've found of serving dulse as a vegetable.

Ingredients:

300g fresh dulse, washed and trimmed of any tough stalks
1.5l Simple Dashi (or light meat stock)
50g unsalted butter
dried pepper dulse or freshly-ground black pepper, to taste

Method:

Bring the stock to a boil, add the dulse then reduce to a low simmer, cover the pan and cook slowly for about 5 hours, or until tender.

Drain thoroughly then melt the butter in a pan and add the seaweed. Toss to coat, season to taste (either with the pepper dulse or black pepper) and serve as an accompaniment.