Cockle Rissóis Recipe

 Cockle Rissóis Recipe

Ingredients

For the dough:

400g flour

60g butter

2 lemon zest

650ml water

For the filling:

250g frozen cockle meat

1 small chopped onion

2 minced garlic cloves

1 bunch chopped parsley

40g wheat flour

50ml white wine

150ml milk

150ml vegetable or fish stock

1 teaspoon smoked paprika

Pepper

Olive oil

For the breading:

Breadcrumbs

2 eggs

Oil for frying

Preparation

1) In a pan, sauté 1 chopped onion with a pinch of salt and 2 minced garlic cloves in olive oil. Season with pepper and cook until the onion is translucent. 2) Combine 50ml of white wine, 250g of frozen cockle kernels, and season with 1 teaspoon of smoked paprika.

3) Gradually add 40g of wheat flour and mix.

4) Slowly add and stir in 150ml of milk and 150ml of vegetable broth.

5) Stir until the desired consistency is reached.

6) Add 1 chopped parsley sprig, mix, and transfer to a serving dish. Cover with plastic wrap and let cool in the refrigerator.

7) For the dough, bring 650ml of water to a boil with 60g of butter and 2 lemon zests. Bring to a boil.

8) Season with a little salt and, when boiling, remove the lemon zest and add 400g of flour.

9) Stir vigorously until the dough no longer sticks to the pan. Cover with plastic wrap and let cool for 15 minutes.

10) Roll out small portions of dough, add a teaspoon of the clam mixture, and seal.

11) Use a cutter to remove the excess dough. Repeat the process for the remaining filling and dough.

12) Brush the rissoles with 1 beaten egg and coat them in breadcrumbs.

13) Fry in hot oil, drain off the excess oil, and serve.