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Cockles with Fennel

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Cockles with Fennel
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easy
Difficulty
20 min.
Preparation
 • Ready in 45 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 each
500 grams
1
1
3 tablespoons
2 tablespoons
1 splash
1 generous pinch
Turmeric (ground)
freshly ground Pepper
2
1 teaspoon
1 small stalk
60 grams
1 tablespoon
freshly chopped Dill
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Preparation steps

Step 1/4

Rinse and peel cockles. Peel and finely chop shallot and garlic and sauté both in oil in hot pot until translucent. Deglaze with white vermouth and white wine, season with turmeric, salt and pepper and stir in cockles. Cover and cook for 2-3 minutes until all cockles have opened. Discard any still-closed cockles.

Step 2/4

Rinse fennel and thinly slice. Set greens aside for garnish. Put fennel in a bowl and sprinkle with pink pepper. Add cockles and broth to fennel. Cool until tepid and let infuse.

Step 3/4

Rinse celery, cut into thin slices and mix with sour cream and dill.

Step 4/4

Place salad in bowls, spread cream of celery blobs on top and serve garnished with fennel leaves.

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