Episode 90: Shellfish

Snails in a Potato Shell
Mussels in Vermouth with Roasted Halibut
Linguine with Clams, Chorizo and White Wine
Inky Fried Squid

SNAILS IN A POTATO SHELL
Preparation is medium

12 fresh snails
12 small creamer potatoes
4 branches fresh tarragon
6 ounces butter at room temperature (175 grams)
4 cloves garlic
6 cups spinach
2 ounces butter
2 cups fresh tomato concasse

Preparation time is 40 minutes
Preheat the oven to 350 degrees

Peel the potatoes and square off the ends so that they stand upright. Blanch the potatoes in boiling, salted water for three minutes.

Drain the potatoes and scoop out the middle of the potato to make way for the snail. Remove the snails from their shells and drop one into each hole.

Crush two of the garlic cloves into the butter. Chop the tarragon leaves. Mix the garlic, tarragon and butter well, then put a piece on top of each snail. Place the potatoes on a lightly oiled baking tray and roast in the oven for 25 minutes.

Meanwhile, clean and chop the spinach. Put a small amount of olive oil in a pan and add the crushed garlic. Saute for two minutes but do not allow it to brown. Add the spinach and allow it to collapse. Stir in a small knob of butter.

Remove the snails in potatoes from the oven and serve them on a bed of garlic spinach with the tomato concasse poured around.

Yield: 6 servings
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MUSSELS IN VERMOUTH WITH ROASTED HALIBUT
Preparation is easy

1 pound live mussels (450 grams)
2 cup white vermouth (500 millilitres)
3 large tomatoes, diced
2 tablespoons flat leaf parsley, chopped
6 4 ounce pieces of halibut (6 x 125 grams)
Salt and pepper
3 tablespoons canola oil

Preparation time is 40 minutes
Preheat the oven to 350 degrees Fahrenheit

Clean the mussels of any mud or visible dirt. Put them in a large pan with the vermouth, chopped tomatoes and parsley. Put them over a medium heat to steam for 12 minutes.

Meanwhile, put a small amount of canola oil in a non-stick pan over a medium heat. Once hot, season the halibut steaks and then slide them in to brown (about 2 minutes) and then move them to the oven to finish roasting.

Once the mussels have cooked, drain the cooking liquid, keeping it aside. Pick the mussels out with a pin. Put the cooking liquid back in a pan. Reduce over a low heat for a couple of minutes. Stir in the remaining butter and add the mussels to the liquid.

Remove the halibut from the oven and serve with the sauce around it.

Yield: 6 servings
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LINGUINE WITH CLAMS, CHORIZO AND WHITE WINE
Preparation is easy

2 chorizo sausages
2 cloves garlic
4 tablespoons olive oil (60 millilitres)
2 teaspoons smoked paprika (10 millilitres)
4 large tomatoes, diced
2 cups white wine, Hernder Estates Chardonnay (500 millilitres)
1 pound live clams (450 grams)
1 pound fresh linguine (450 grams)

Preparation time is 30 minutes

Clean the clams, removing any mud or visible dirt. Remove the casing from the chorizo sausages and chop them into slices. Put a pan to heat with half the olive oil. Crush the garlic and add the sausage and garlic to the pan to sauté. After a couple of minutes, add the smoked paprika, the diced tomatoes, the white wine and the clams. Cover the saucepan and leave to steam for 10 to 12 minutes.

Drop the pasta into a large saucepan of boiling, salted water. Allow it to return to the boil and cook for a minute. Drain, toss with olive oil and divide between four plates. Ladle the clam, chorizo and white wine sauce over the top and serve immediately.

Yield: 4 servings
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INKY FRIED SQUID
Preparation is medium

12 squid
3 ounces flour (85 grams)
Pinch of salt
2 tablespoons olive oil (30 millilitres)
2 eggs
150 millilitres club soda (5 fluid ounces)
4 ink sacs from squid fish
Vegetable oil to fry

Preparation time is 15 minutes
Heat the oil to 370 degrees Fahrenheit

Clean the squid, keep the ink sacs aside, remove the beak and cut into pieces.

Put the flour salt and oil into a mixing bowl. Separate the eggs and add the yolks to the bowl and reserve the whites. Slowly pour in the club soda, beating together with whisk. Cover the bowl and set it aside for an hour.

Then beat your egg whites to soft peaks. Mix the ink sacs with a very small amount of water and add to the batter. Fold the egg whites into the batter.

Dip the squid into the inky batter and fry immediately. Serve sprinkled with sea salt.

Yield: 6 servings
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Recipe Courtesy of Chef Michael Allemeier, Executive Chef at Teatro in Calgary, Alberta, Canada