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Landscape (UK) - - In the Kitchen -

Whelks are an ed­i­ble ma­rine gas­tro­pod high in vi­ta­min B12, zinc and pro­tein, but low in fat. Rich in flavour, they should be washed sev­eral times be­fore use and not over­cooked, which can make them rub­bery. A good homemade may­on­naise is the only ac­com­pa­ni­ment needed. To make: com­bine 3 large fresh egg yolks, 2 tsp Di­jon mus­tard and a pinch of salt in a food pro­ces­sor. Blend on high un­til com­bined. Then, with the mo­tor run­ning, add 300ml sun­flower oil in a steady stream. Blend un­til fully in­cor­po­rated as a thick emul­sion. Stir in 1 tbsp lemon juice, sea­son with salt and pep­per, cover and chill. Add 600g whelks to a large pan of heav­ily-salted, boil­ing wa­ter and boil for 4 min­utes. Drain, cool briefly and di­vide be­tween bowls. Serve with the may­on­naise, lemon wedges and a pars­ley gar­nish.

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