Deep-fried whelks and cockles in a basket with beetroot ketchup

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Saturday Kitchen Chefs - Michel Roux Jr
By Michel Roux Jr.

For the beetroot ketchup

  • 1 tbsp olive oil
  • 30g/1oz unsalted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 3 cooked beetroots, peeled and finely chopped
  • 220ml/8fl oz water
  • 2 tbsp brown sugar
  • 3 tbsp white vinegar
  • ½ tbsp Worcestershire sauce
  • pinch nutmeg
  • olive oil
  • 2 sprigs thyme and 1 bay leaf, tied together with cook’s string
  • salt and freshly ground black pepper

For the deep-fried whelks and cockles

  • 4 potatoes, peeled and shredded into fine straw fries
  • vegetable oil, for deep-frying
  • 1 free-range egg
  • 50g/1¾oz rice flour
  • 50g/1¾oz potato flour
  • pinch salt
  • 20 cooked whelks, picked from their shells
  • 150ml/5fl oz dry white wine
  • 100g/3½oz cockles

To serve

  • drizzle olive oil
  • 200g/7oz Tenderstem broccoli
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