Freshly cooked Cockles and peas
Ingredients:
700g Cockles
450g Frozen peas
50g Double cream
300ml Fish stock
300g Cooked beetroot
2 Shallots each
a sprig Fresh thyme
100ml White wine
30 g Butter
20g Olive oil
Seasoning
Scarlett cress to garnish
Method:
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Peel and chop the shallots finely, and melt the butter in a saucepan with the olive oil.
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Once melted, add the clean cockles and the thyme, and cook for 1 minute before adding the white wine and fish stock.
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Cover the saucepan and let cook for a further 5 minutes.
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Meanwhile, peel and dice the cooked beetroot, season well and reserve.
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Once cooked, pass the cockles through a sieve and keep the fish stock.
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Cook the frozen peas in salty boiling water, drain and place in a bowl.
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Using a hand blender, blitz the peas into a puree and adding slowly the hot fish stock.
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Season the puree\potage (which should be fine, and almost liquid), and pour a small ladleful on the bottom of each plate.
Arrange the cockles on top of the puree with diced cooked beetroot. Drizzle with the olive oil and garnish with the Scarlet cress to finish.
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