Smoked Cockles on a Bed of Creamed Corn and Lemon Salad

Oak-smoked cockles shallow-fried in semolina, served over rich creamed corn and a bright, zesty lemon and herb salad.

Seafood Appetiser Gourmet Smoked Cockles

Estimated Nutrition

Calories

424.7

kcal / serving

1698.8 kcal total

Carbs

17.6g

per serving

70.4 g total

Fat

29.6g

per serving

118.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Fruits

Raspberries

piece

Lemons

Segmented

GrainsCereals

Semolina Flour

Liquids

White Wine

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

bunch

Flat leaf Parsley

Small bunch, leaves only

OilsFats

Olive Oil

For frying cockles

Olive Oil

For creamed corn

Olive Oil

For salad

Other

200

Oak Wood Chips

For smoking

Seafood

500

Cockle Meat

Vegetables

piece

Shallot

Finely chopped

110

Sweetcorn

Tinned, drained

bunch

Celery Leaves

Small bunch

Method

Heat oak wood chips in a wok until smoking and add raspberries.

Suspend threaded cockles over the smoke, cover, and smoke for 6 minutes.

Remove cockles from the thread and toss in semolina flour.

Shallow fry cockles in 2cm of hot olive oil for one minute then drain.

Sauté shallots in olive oil until soft, then add sweetcorn and white wine.

Reduce wine by half, add double cream, and reduce by half again.

Whisk lemon segments, celery leaves, parsley, and olive oil in a bowl with seasoning.

Plate the creamed corn, top with salad, and finish with smoked cockles.