Gastronomixs

Marinated cockles

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.

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