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Buffalo Whelks by Taher Jibet

Buffalo Whelks by Taher Jibet

To serve 4 as a starter

  • 500g picked whelks
  • Half a bunch coriander
  • 2 cloves of garlic
  • 150ml Tabasco sauce
  • 390ml water
  • 350g panko breadcrumbs
  • 4 eggs
  • 200g plain flour
  • 20g Maldon salt flakes

Bring the water, Tabasco, garlic and coriander to the boil. Put the whelks into the boiling liquid and simmer for 30 minutes. Remove the pan from the heat and let everything cool down together.

Place in a plastic container and leave to marinade in the fridge for 3 days. Strain the whelks and remove the garlic and coriander.

Beat the eggs in a bowl and set aside.

Add the Maldon salt to the panko breadcrumbs and mix through. Set this aside, too. Roll the whelks in the flour first, then dip them in the egg mix and finally roll them through the breadcrumbs. Repeat this process twice.

Turn your deep fat fryer to 180C and deep fry the whelks till golden and crispy. Serve with a tartare sauce or lemon mayonnaise.



Whelk pan fried with garlic and ram onions

Whelk pan fried with garlic and ram onions

  • 1 kg whelks
  • ½ tsp. fennel seeds
  • ½ tsp. coriander seeds
  • 3-4 bay leaves
  • 1 pc Salt
  • 1 DL. vinegar

Marinade:

  • 1 DL. Sherry vinegar
  • 1 red onion
  • dill

Marinade:

  • 1 dl. Sherryeddikke
  • 1 rødløg
  • Dild

Roasting:

  • Butter, 2 fed garlic, fresh Ram onions
  1. Begin by carefully greasing the whelks, then leave the cleaned whelks in salted water 1-2 hours.
  2. Rinse the whelks in pure water to get any left sand washed away.
  3. Cook 1L of water with a bit of fennel seeds, coriander seeds, bay leaves, salt and 1 dl vinegar.
  4. Pour the whelks into the boiling water and let it boil for 30 minutes.
  5. Let the whelks cool off (still placed in the liquor) in the refrigerator.
  6. When the whelks are cooled, take a fork and insert into the meat. Pull the whelk a little while turning the shell to get all the meat out.
  7. Cut off the dark part (stomach) on the loosened whelk.
  8. The whelks are marinated in sherry vinegar with red onion and dill.

For a hot version, the whelks are fried in a little butter with garlic and ram onions. Serve with dill dressing.





Whelks en salsa

Whelks en salsa

To serve 4 as a starter

  • 500g picked whelks
  • Half a bunch of coriander
  • 3 large tomatoes
  • 1 yellow pepper
  • 1 red pepper
  • 1 green pepper
  • 2 lemons
  • Half a cucumber
  • 1 onion
  • 30ml white wine vinegar
  • 90ml olive oil
  • 1 teaspoon Maldon salt flakes

Boil the whelks in plenty of salted water for 30 minutes and let them cool in the liquid. Strain and put aside. Chop the tomatoes, onions, cucumber and peppers into small squares and mix with a spoon in a bowl. Chop or slice the whelks and add to the salsa.

Season with Maldon salt and cracked black pepper. Squeeze the lemon juice into the mix and add the chopped coriander, vinegar and oil.

 



Whelks served with cauliflower and bronze fennel

Whelks served with cauliflower and bronze fennel

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Whelks served with wild herbs and rosehips

Whelks served with wild herbs and rosehips







Rømø Shellfish A/S   •   Nordre Havnevej 7   •   Havneby -  6792 Rømø   •   T: 40 29 07 06  •   T: 20 69 00 68  •   mail@romoshellfish.dk