Ingredients
- 25g butter
- 25 g of flour
- 3.2 kg of cockles
- 2 shallots
- 1 clove of garlic
- 2 glass(es) of dry white wine
- 1 bunch of fresh thyme
- 500 g thick crème fraîche
- 1 organic yuzu
- 1 organic combawa
Preparation
-
Make a roux: melt the butter in a saucepan, add the flour and mix little by little. Cook for about 2 minutes over low heat, then set aside.
-
Brush and clean the hulls thoroughly.
-
Peel and roughly slice the shallots and garlic. Pour them into a stewpot with the white wine and thyme. Add the cockles and let them open over medium heat, stirring occasionally.
-
When the hulls are fully opened, collect the juice, filter, then set aside. Add the crème fraîche to the pot, the grater zest of the yuzu, the yuzu juice and the reserved hulls juice. Bring to a boil, then add the roux to thicken the sauce.
-
When serving, grate a little kaffir lime zest over the cockles and enjoy.
