Rated 4.83 out of 5 based on 15 votes
- 1 cup cockle meat, roughly chopped*
- 125 g butter
- 2 x fresh bay leaves
- 2 pinches nutmeg, freshly ground
- 2 pinches paprika
- 3 x slices wholemeal spelt sour dough, toasted
- 1 Tbls tartare sauce, homemade if possible
- 2 x wedges lime
- 1 bunch garden fresh salad leaves of your choice
melt your butter in a pan with the bay leaves and spices and heat gently until it clarifies. Strain out the bay and leave the milk solids behind.
Place your cockle meat in a ramekin and press firmly and pour the spiced clarified butter reserving a small portion. place the ramekin in the fridge to set the pot. Once set, reheat the reserved clarified butter and pour on top to assure all meat is completely covered as some may float on the first pour. Return to the fridge to set completely.
Serve with toasted sour dough, lime wedges, salad and tartare sauce.
Perfect for a picnic
* Bay fresh forraged cockles need to be scrubbed clean with a wire brush and purged in salted clean water and a handful of rolled oats for several hours. rinsed well and refridgerated overnight to ensure cleanliness. Steam in white wine, a splash of water and some garlic for 5-6 minutes. Open the cockles and remove the meat then gently rinse to remove any residual grit.
Homemade wholemeal spelt sour dough recipe available on request
Homemade tartare sauce available on request
Leave a Review
This was totally lush!
thankyou again for encouraging me to step outside my comfort zone and go with the inspiration that strikes.
well balanced flavours
seafood and butter .. what could go wrong?
enjoyed by many now .. I am so happy to be inspired by our abundant seaside forrage
mmm, buttery cockles on toast. yummy!
Inspired by the more english habit of potting food for longer storage, but a truly lush toast topping for thay gourmet brunch
Looks really good, will have to try it. I’ve made potted prawns before, but if I can track down some cockles I will make this with at least some of them.
it is very lush on fresh hot sourdough