Cockles with St. Agur Cheese and Horseradish Leeks Recipe
Flavors of France
Total time: 30 to 60 minutes
For 6 servings
- 120 g Saint Agur cheese
- 3 kg cockles, well cleaned and sand disgorged
- 3 shallots, finely cut
- 60 g butter
- white wine
- 2 sprigs of thyme
- 1 bay leaf
- 1 Tbsp. chive, finely chopped
- Salt / Espelette chili
- 600 g leeks, white part only, well cleaned
- 30 ml / 2 Tbsp. olive oil
- 50 ml / 1/5 cup water
- 30 g grated fresh horseradish
Cooking the cockles
- In a large saucepan, sweat the shallots in butter without coloring; add the white wine, thyme, bay leaf, and a touch of chili and bring to a boil.
- Add the cockles to the boiling liquid, stir well and cover.
- Drain as soon as the cockles open.
- Strain the liquid through a cloth and remove the cockles from their shells. Set aside.
St. Agur and cockle broth
- Reduce the liquid by half.
- Split the cockles and place on a serving platter.
- Blend the reduced liquid with the cold St. Agur until emulsified.
- Add the chives and salt to taste; pour over the cockles.
- Split the leeks into quarters lengthwise, then slice into 1 cm lengths.
- Cook in a sauté pan with the olive oil and 50 ml water until very soft.
- Cool to room temperature before seasoning with horseradish.
- Divide the warm leeks among 6 bowls.
- In front of your guests, top the leeks with cockles with St. Agur.
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Photo: Jacques Gavard
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