Whelk salad
- Preparation time
- 40 minutes / 3 to 4 hours to marinate
- Cooking time
- 1 hour and 15 minutes
- Servings
- 8 portions
- Ingredients
- 1 L (4 cups) of water
- 1 L (4 cups) of white wine
- 1 carrot
- 1 bouquet garni [thyme, parsley, bay leaves]
- 1/2 onion
- 1/2 celery stalks
- 15 ml (1 tbsp.) sea salt
- 2 kg (4 lbs.) of Whelks
- 1 green onion, chopped
- 1 tomato, diced
- 1 small jalapeño pepper, diced
- 1 medium onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 yellow pepper, diced
- Juice of 3 limes
- 45 ml (3 tbsp.) of olive oil
- 1 frilly lettuce leaves
- Quail eggs for garnish
- Preparation
- 1. Prepare the court-bouillon by pouring the water and wine in a large cooking dish.
- 2. Add the carrot, bouquet garni, onion, celery and sea salt.
- 3. Bring to a boil and cook for 15 minutes, so that the flavours come out.
- 4. Clean the whelks in cold water and put them in the court-bouillon.
- 5. Bring back to a boil and then reduce heat.
- 6. Let simmer for 1 hour.
- 7. Refrigerate the whelks for 3 to 4 hours in the bouillon.
- 8. While the whelks marinate, mix together the green onion, tomato, peppers, onion, jalapeño pepper and lime juice.
- 9. Marinate in the refrigerator for 3 to 4 hours.
- 10. Remove the whelks from their shells using a needle and cut into fine rings.
- 11. Add the whelks to the marinated vegetables.
- 12. Mix the olive oil with the lettuce.
- 13. Place the lettuce and olive oil mixture on each plate.
- 14. Add a few spoonfuls of the whelk salad onto each bed of lettuce.
- 15. Garnish with quail eggs.
Source: Authentique cuisine du Québec
