Gastronomixs

Cockle liquid

The cooking liquid of shellfish such as mussels or these cockles have a great deal of flavour. The liquid can be used to make soup or, as in this recipe, as a basis for a sauce or jus. 

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

Cockle liquid

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Ingredients

kg 

cockles 

 

bay leaves 

¼ 

head 

garlic 

10 

fennel seeds 

 

coriander seeds 

 

peppercorns 

½

stalk 

celery 

 

shallots

½ 

 

fennel 

½ 

 

celeriac 

litres 

water 

½ 

litre 

white wine 

½

litres 

Noilly Prat

As needed: 

 

lemon juice 

As needed: 

 

xanthan gum 

As needed:

 

oil

 

 

salt

Preparation method

  • Rinse the cockles and ensure that there is no more sand inside. 
  • Fry the cockles in a little oil and deglaze with the white wine.
  • Remove the cockles from their shells and save the cooking liquid.
  • Clean and finely chop the vegetables.
  • Heat the vegetables with the herbs in a large enough pan without adding any fat. 
  • Add the cockles, white wine, the cooking liquid, water, and the Noilly Prat.
  • Leave to infuse at 90°C for three hours.
  • Pour the liquid through a fine-meshed sieve and then strain again through a passing cloth.
  • Season to taste with salt and lemon juice.
  • If necessary, bind with the xanthan gum.

Serving suggestions

  • As a basis for a clear jus to serve with a dish with eel, green herbs, and crayfish. 
  • As a component in a composition with fennel, green asparagus, and citrus.

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