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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of