- 500 grams Cockle
- 1 Shallot
- 1 Garlic clove
- 3 tablespoons Olive oil
- 2 tablespoons Noilly Prat (dry vermouth)
- 1 splash dry White wine
- 1 generous pinch Turmeric (ground)
- Sea salt
- freshly ground Pepper
- 2 baby fennel
- 1 teaspoon pink peppercorn
- 1 small stalk Celery
- 60 grams Whipping cream
- 1 tablespoon freshly chopped Dill
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.
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.
Rinse celery, cut into thin slices and mix with sour cream and dill.
Place salad in bowls, spread cream of celery blobs on top and serve garnished with fennel leaves.