Quail egg, clams and radish salad

Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

2 boiled quail eggs
1kg fresh clams
8 radishes
2 cooked beetroot – diced
1 small bunch of red and white grapes – cut in wedges
50g mixed seeds
100ml verjus
250ml white wine
150ml crème fraîche
2 cloves of garlic – sliced
50ml olive oil

Featured in:
February 2015

Cut the grapes into four and place in a bowl with the verjus, cover with cling film and let rest overnight.

Place the garlic and oil in a pan and heat for 1 minute. Add the washed clams and wet with the white wine, cook until the clam shells are fully open.

Take off the heat and discard any clams which are not open.

Take the meat off the shell and strain the cooking liquid.

Pass the cooking liquid back in the pan and reduce to 1/3 the original size, take off the heat and add the crème fraîche. Chill for 3–4 hours, or overnight.

To plate, strain the grapes, sprinkle the seeds, the diced beetroot and clams. Add the quail eggs and dress with crème fraîche.

Never miss a copy!

Big savings when you take out a subscription.

NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less