The gateway to the freshness of the North


Whelk salad

Preparation time
40 minutes / 3 to 4 hours to marinate
Cooking time
1 hour and 15 minutes
8 portions
1 L (4 cups) of water
1 L (4 cups) of white wine
1 carrot
1 bouquet garni [thyme, parsley, bay leaves]
1/2 onion
1/2 celery stalks
15 ml (1 tbsp.) sea salt
2 kg (4 lbs.) of Whelks
1 green onion, chopped
1 tomato, diced
1 small jalapeño pepper, diced
1 medium onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
Juice of 3 limes
45 ml (3 tbsp.) of olive oil
1 frilly lettuce leaves
Quail eggs for garnish
1. Prepare the court-bouillon by pouring the water and wine in a large cooking dish.
2. Add the carrot, bouquet garni, onion, celery and sea salt.
3. Bring to a boil and cook for 15 minutes, so that the flavours come out.
4. Clean the whelks in cold water and put them in the court-bouillon.
5. Bring back to a boil and then reduce heat.
6. Let simmer for 1 hour.
7. Refrigerate the whelks for 3 to 4 hours in the bouillon.
8. While the whelks marinate, mix together the green onion, tomato, peppers, onion, jalapeño pepper and lime juice.
9. Marinate in the refrigerator for 3 to 4 hours.
10. Remove the whelks from their shells using a needle and cut into fine rings.
11. Add the whelks to the marinated vegetables.
12. Mix the olive oil with the lettuce.
13. Place the lettuce and olive oil mixture on each plate.
14. Add a few spoonfuls of the whelk salad onto each bed of lettuce.
15. Garnish with quail eggs.

Source: Authentique cuisine du Québec