Whelk Salad
Preparation Time: 40 min/marinade 3 to 4 hours
Cooking Time: 1 hour and 15 minutes
Servings: 8

Ingredients

• 1 L (4 cups) water
• 1 L (4 cups) white wine
• 1 carrot
• 1 garnish bouquet (thyme, parsley, bay leaves)
• 1/2 celery branch
• 15 ml (1 tbsp.) coarse salt
• 2 kg (4 lbs) whelks
• 1shallot (green onion), minced
• 1 tiny tomato, diced
• 1 small jalapeno pepper, diced
• 1 medium-sized onion, diced
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• juice from 3 limes
• 45 ml (3 tbsp.) olive oil
• 1 lettuce, separated into leaves
• quail’s eggs, for decoration

Preparation

1. Prepare the broth by pouring the water and white wine into a large saucepan.

2. Add the carrot, garnish bouquet, onion, celery and coarse salt.

3. Bring to boil and boil for 15 minutes, to fully develop flavors.

4. Clean the whelks in cold water and add them to the broth.

5. Bring to a boil and reduce heat.

6. Let simmer 1 hour, on low heat.

7. Refrigerate the whelks in broth for 3 to 4 hours.
   

8. While waiting, mix the green shallot, tomato, jalapeno, red, and yellow peppers, onion, and lime juice.

9. Allow to marinate in refrigerator for 3 to 4 hours.

10. Remove whelks from the shells and cut them into thin rings.

11. Add them to vegetable marinade.

12. Delicately stir.

13. Mix together olive oil and lettuce leaves.

14. Spread the leaves on plates.

15. Top with a couple of spoonfuls of whelk salad.

16. Decorate each portion with quail’s eggs

From: Quebec’s Authentic Cuisine