Grilled whelk with kombu beurre blanc, sautéed burdock and carrot

Grilled whelk with kombu beurre blanc, sautéed burdock and carrot


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  • Waved whelks

  • 8 waved whelks
  • salt
  • 1 dash of Shaoxing wine, optional
  • Kombu beurre blanc

  • 250g of butter, cut into small cubes and chilled
  • 30g of shallots, sliced
  • 50g of rice wine vinegar
  • 125g of white wine
  • 10g of kombu
  • 5g of shiro dashi
  • Carrot and burdock sauté

  • 100g of carrots, julienned
  • 100g of burdock, julienned
  • 2g of wakame seaweed, rehydrated
  • 10g of light soy sauce
  • 10g of butter
To begin, prepare the whelks. Bring a large pan of salted water to the boil and blanch the whelks for 1 minute before quickly draining and chilling in iced water. Using a fork, carefully remove the whelk from its shell, trying to pull it out in one piece if possible
Cut away the stomach of the whelks, discard, and rinse the meaty parts thoroughly. Thoroughly clean the the shells as these will be used for serving (they will take some scrubbing – steel wool will help)
Place the whelks in a small pan so they fit rather snugly and pour in a small amount of water until they are 50% covered – you can also add a dash of Chinese Xiaosing wine for additional flavour if desired. Braise for 20 minutes then allow to cool
Meanwhile, make the kombu beurre blanc. Place the shallots, white wine, rice vinegar and kombu in a pan and reduce by 50%. Strain and transfer the reduction into a smaller pan
Over a low heat, whisk in butter a couple of pieces at a time until all the butter is emulsified into the reduction. Season with salt and shiro dashi and set aside
To serve, slice the chilled whelk thinly and place on skewers. Grill until warmed through
While the whelk is grilling, prepare the carrot and burdock. Heat a frying pan over a high heat until it is very hot. Add the butter – it should brown almost immediately. Quickly add the carrot, burdock and wakame and sauté for 20 seconds. Deglaze with soy sauce to finish
Place the whelk skewers in the whelk shells and pour the beurre blanc over the top. Place on a bed of the sautéed carrot and burdock and serve
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