Red Gurnard with Sea Spinach, Steamed Cockles and Brown Shrimps

Name: Red Gurnard with Sea Spinach, Steamed Cockles and Brown Shrimps
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; 100 g butter; a couple of handfuls of sea spinach, trimmed of any thick stalks and well washed; 60 g cooked brown shrimps, peeled or whole; 250-300 g fresh cockles; 2 red gurnard, each about 800 g-1 kg, scaled and filleted; 2 shallots, peeled and finely chopped; 50 ml white wine; 1 tablespoon chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Fresh cockles can be as good as any clams, but they do have a tendency to be gritty so before using them, you need to wash them very thoroughly.

Ingredients

250-300 g fresh cockles
2 red gurnard, each about 800 g-1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
February
Winter

Method

To clean the cockles properly, leave them under cold running water for about 15 minutes, agitating them every so often to get rid of any sand. Check over the gurnard fillets for pin bones, removing any you find with tweezers.

Put the shallots in a pan with the white wine and bring to the boil. Add the cockles and parsley, season lightly and cover with a tight-fitting lid. Cook over a hi