Whelk and Smoked Haddock Fricassée with Celeriac ChipsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:114.9 kcal
Proteins:2.8 g
Fats:7.2 g
Carbohydrate:6.6 g
Fibers:0.2 g
Sugar:3.8 g
Cholesterol:25.1 mg
Sodium:122.5 mg
Calcium:16 mg
Energy:393 kcal
Proteins:9.6 g
Fats:24.7 g
Carbohydrate:22.7 g
Fibers:0.7 g
Sugar:13.1 g
Cholesterol:85.9 mg
Sodium:418.8 mg
Calcium:54.6 mg
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Whelks with Pernod Sauce
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
50
g
chopped onion
20
g
butter
40
whelks, shelled
3
cloves of garlic, chopped
700
ml
pale beer (eg, lager)
200
ml
chicken stock
150
g
smoked haddock
100
g
celeriac (celery root)
100
g
butter
salt and pepper
50
g
sugar
sprigs of chervil
oil
METHOD
- Sauté the chopped onions in the butter.
- Add the whelks, chopped garlic and beer; bring to a boil, then simmer for 10 minutes.
- Add the chicken stock and cook, covered, for 10 minutes more.
- Meanwhile, slice the smoked haddock fillet thinly and cut the celeriac into thin rounds.
- In a large skillet, heat the peanut oil and fry the celeriac slices. Drain them on paper towels.
- Place the whelk and smoked haddock fricassée in deep plates and garnish with the celeriac chips and a few sprigs of chervil or lemon verbena.
SOMMELIER
Serve with a pale beer accompanied by a slice of lemonCHEF'S NOTES
Whelks are very common in the English Channel and the Atlantic. They are very nutritious, rich in vitamins and trace elements and low in fat.
Smoked haddock, with its characteristic orange color, has moist tender flesh with a delicate flavor. It's often poached in milk. It can also be served grilled with melted butter or steamed with a curry sauce. Smoked haddock is an excellent source of phosphorus (250 mg per 100 g)as well as vitamins PP and B12.
