Grilled whelk with kombu beurre blanc, sautéed burdock and carrot
by Boralia Toronto
Return to Recipe
Print
Ingredients
Fish & Shellfish
8 waved whelks
Store Cupboard
salt
Speciality Ingredients
1 dash of Shaoxing wine, optional
10g of kombu
5g of shiro dashi
100g of burdock, julienned
2g of wakame seaweed, rehydrated
Dairy
260g of butter, cut into small cubes and chilled
Fruit & Vegetables
30g of shallots, sliced
100g of carrots, julienned
Oils & Vinegars
50g of rice wine vinegar
Beverages
125g of white wine
Cooking Sauces
10g of light soy sauce