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Fennel juice with cockle liquid

The cooking liquid of shellfish such as cockles, is bursting with flavour and makes a perfect flavour enhancer. Delicious in combination with celeriac and fennel.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 1l.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Celery
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

200
ml
celeriac stock
200
ml
cockle liquid
500
ml
pressed fennel fronds
as needed
white balsamic vinegar
as needed
Noilly Prat
as needed
lemon juice
as needed
xanthan gum
as needed
salt

Scale recipe

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