Celebrate the taste of the seaside with this tasty braised whelks recipe from Mitch Tonks
You can ask your fishmonger to cook the whelks, or, if you have them live, boil them in salted water for 10-12 minutes, then leave to cool. Remove from the shell with a crab pick by inserting it into the whelk and twisting it out of its shell.
Serves 4
1. First wash the whelks to remove any grit and then finely slice.
2. In a heavy-based pan gently fry the onion, black beans and ginger till softened then add the fish stock, fish sauce, whelks and half the coriander. Transfer to a casserole dish and place in a medium oven for 25-30 minutes.
3. While the whelks are braising, cook a couple of handfuls of fine noodles, drain and then place a handful into each serving bowl. Remove the dish from the oven, add the remaining coriander, the juice of a lime and pour over the noodles.
© Mitch Tonks, from The Fishmonger’s Cookbook, £12.99 available from www.fishworks.co.uk
.jpg)
.jpg)
.jpg)