Marinated cockles
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Ingredients
|
2 |
kg |
cockles |
|
400 |
ml |
water |
|
200 |
ml |
white wine |
|
100 |
g |
carrot |
|
100 |
g |
courgette |
|
100 |
g |
leek |
|
100 |
g |
red sweet pepper |
|
100 |
g |
celeriac |
|
100 |
g |
parsley, chopped |
|
200 |
ml |
champagne vinegar |
|
600 |
ml |
olive oil |
|
|
|
cooking liquid |
|
|
|
salt and pepper |
Preparation method
- Brunoise all the vegetables.
- Blanch the vegetables. The red sweet pepper can be left raw.
- Cook the cockles in the classic style in wine and water.
- Once the cockles have opened, remove the pan from the heat and drain and catch the liquid.
- For the marinade mix, combine the cooking liquid with the olive oil, champagne vinegar, and the brunoise blanched vegetables and the raw red sweet pepper.
- Season to taste with salt and pepper and the parsley.
Serving suggestions
- As an individual dish or as part of a cold and warm starter.