Squid marinière with salt and vinegar cockles recipe
 A delight of seafood textures with creamy squid topped with fried salt and vinegar cockles. 250g/9oz cockles in shell50ml/2fl oz white wine1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour100ml/3½fl oz milkoil, for fryingsalt and freshly ground black pepper 250g/9oz cockles in shell 50ml/2fl oz white wine 1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour 100ml/3½fl oz milk oil, for frying salt and freshly ground black pepper 15g/1oz butter1 shallot, diced2 garlic cloves, finely chopped1 tsp chopped fresh thyme1 bay leaf50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings1 squeeze lemon juicehandful chopped fresh parsley 15g/1oz butter 1 shallot, diced 2 garlic cloves, finely chopped 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings 1 squeeze lemon juice handful chopped fresh parsley Method To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle.Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells.Put the salt and vinegar in a pan and cook until dry. Set aside.For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm.To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl.Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm.To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Put the salt and vinegar in a pan and cook until dry. Set aside. Put the salt and vinegar in a pan and cook until dry. Set aside. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. Dip the cockles in the milk, followed by the seasoned flour. Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve.