Fred Berkmiller offers a great recipe showcasing the wonderful flavour of James Mackie's West of Scotland grown asparagus (albaragus)

  • 30
  • 4
  • Medium
I think every chef in Scotland should be buying their asparagus from Scottish sources like James. We need to support what they are doing. Albaragus are extremely tasty with a deep nutty flavour; they are crunchy and hard on the teeth even after they’ve been cooked but extremely rewarding and worth the effort.

Ingredients

  • 2 bunches of Albaragus
  • 24 snails
  • 1 tsp. butter
  • 1 shallot, finely diced
  • 1 kilo of fresh cockles
  • 1 glass of whipping cream
  • 2 bay leaves
  • 2 sprigs of thyme
  • 4 tbsp. crème fraiche
  • 4 eggs

Method

 

Sauté the snails in a small pan with the butter and finely diced shallots for a few minutes.

In a separate dry pan, cook your fresh cockles with the bay leaves and thyme. Keep stirring until the cockles have opened up. Remove the shell from the cockles and add the meat into the pan with the snails.

Keep the juice from the cockles and add the whipping cream. Gently heat through and reduce until you have a coating consistency.

Cook your Albaragus, they will cook very quickly. I’d recommend peeling only the largest one. Add them to salted boiling water for a few minutes and serve straight away whilst they’re still warm.

Roughly chop and add to the snail and cockle pan. Keep everything warm.

Grease four ramekins with butter and sprinkle in the snail mixture. Pour a generous helping of the reduced creamy sauce over the top. Crack one egg into each ramekin, add one tablespoon of crème fraiche on top of each egg and cook them in the oven at 180°C for eight minutes. The eggs should come out of the oven with a soft yolk. Serve with toasted bread or soldiers and enjoy.

About The Author

Fred Berkmiller

Chef-patron of L’escargot blanc and L’escargot bleu restaurants in Edinburgh, Fred Berkmiller started his hôtellerie apprenticeship in his home town of Tours in the Loire Valley. Now Settled in Scotland, Fred is hugely passionate about cooking the very best Scottish produce with a French twist in both of his restaurants

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About The Author

Fred Berkmiller

Chef-patron of L’escargot blanc and L’escargot bleu restaurants in Edinburgh, Fred Berkmiller started his hôtellerie apprenticeship in his home town of Tours in the Loire Valley. Now Settled in Scotland, Fred is hugely passionate about cooking the very best Scottish produce with a French twist in both of his restaurants