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Whelk and Smoked Haddock Fricassée with Celeriac Chips Recipe
 
Recipe
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Whelk and Smoked Haddock Fricassée with Celeriac Chips
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: Easy
Chef's Note
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. 

Ingredients
Ingredients for 4 servings
- 50 g (2 oz.) chopped onion
- 20 g (4 tsp.) butter
- 40 Whelks, shelled
- 3 cloves of garlic, chopped
- 700 ml (2 3/4 cup) pale beer (e.g., lager)
- 200 ml (3/4 cup) chicken stock
- 150 g (5 oz.) smoked Haddock
- 100 g (3 1/2 oz.) celeriac (celery root)
- 100 g (6 tbsp.) butter
- Salt and pepper
- 50 g (3 tbsp.) sugar
- Sprigs of chervil
- Oil for frying
Method
  1. Sauté the chopped onions in the butter. 
  2. Add the whelks, chopped garlic and beer; bring to a boil, then simmer for 10 minutes. 
  3. Add the chicken stock and cook, covered, for 10 minutes more. 
  4. Meanwhile, slice the smoked haddock fillet thinly and cut the celeriac into thin rounds. 
  5. In a large skillet, heat the peanut oil and fry the celeriac slices. Drain them on paper towels. 
  6. 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 lemon
 
More recipe ideas
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Photo and collaboration: VFC
A recipe from David Van Laer of Le Chêne Vert, Lafayette Gourmet, Paris
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