Courgetti and Crispy Skin

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After having Rodlet, I decided I wanted to eat a bit healthier and reduce the amount of pasta I had become accustomed to pigging out on!

Part of this plan involved Courgetti. Long thin strips of courgette to replace noodles or spaghetti. I was dubious at first. Courgette is not pasta. Nevertheless, I tried it, and I’m so very glad I did. Courgetti features a lot in our meals nowadays and I even started to crave it.

Courgetti can be made very easily using a spiralizer, a clever piece of kit which can be bought online for less than £20, but it can also be made using a bog standard box grater. Simply lay the grater on its side, large holes facing upwards, and run the courgette lengthways along it, making long thin strips of courgette. Voila!

I tend to use Courgetti as a replacement for pasta when it would have been served alongside something else, like fish or a meaty Bolognese sauce. Two of my favourite dishes both feature crispy skinned Salmon and Courgetti, but with different sauces.

Pan frying salmon fillets makes them soooo delicious I cant even begin to explain it. The skin goes beautifully crisp and the outside flesh gets a lovely crust while the inside of the salmon is perfectly juicy and soft. Yum. I’ll explain how below, and then give you two ideas for sauces to serve on your courgetti with it. The fish could be replaced by chicken but I urge you to try the salmon – you wont be disappointed.

Pan Fried Salmon – Serves 2

2 Salmon fillets – skin on
1 tablespoon oil – I use olive oil or coconut oil
Pinch of Salt

Heat your frying pan over a medium high heat. Rub the salmon all over with the oil, concentrating on covering the skin, and season with salt.

Place the salmon down in the pan, skin side down and cook, without moving it, for around 3/4 minutes, depending on the thickness of the fillets. You will notice the fish changing colour as it cooks. Turn the fish over and cook the other side for 1 minute. Then turn it onto its side (if you can) for another minute, and repeat with the other side. Flip it back onto the skin side for 30 seconds and then remove the fillets. Place them on a plate with the skin up and rest for 2/3 mins. The residual heat will finish cooking the centre of the salmon and when you cut into it you’ll see how juicy and soft it is! My mouth is watering now…!

To cook your Courgetti, just toss it in the pan the fish was cooked in until its hot, about 1/2 mins. You don’t want to overcook it or it will turn to mush.

You could make a homemade pesto that would go with this beautifully, simply by smashing a handful of basil, a clove of garlic, a handful of toasted pine nuts and some sea salt in a pestle and morter. Then add some grated parmesan and enough extra virgin olive oil to loosen it. Toss with the Courgetti and top with some more pine nuts and shavings of parmesan. I like to serve this with roasted tomatoes.

Another idea is to make a quick fresh tomato sauce by gently frying chopped onion and garlic with some salt until soft and adding chopped cherry tomatoes. Cook for about 5 minutes until they’re soft and have released their juice. Add a splash of balsamic vinegar and a handful of chopped basil and toss through the Courgetti.

I hope you give this a go, please let me know how it goes!

Salmon courgettiSa;mon Courgetti tomato


2 thoughts on “Courgetti and Crispy Skin

    Kate S said:
    August 5, 2015 at 2:43 pm

    Will be trying this when I order my spiralizer!

      Rod's Kitchen responded:
      August 5, 2015 at 3:08 pm

      Definitely do! Let me know how you go. We had it with spaghetti the other day and actually prefer it with Courgetti!

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