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Whelks Scotland

Whelk Soup.

Nearly all the shellfish is exported but some might find its way onto the dining tables of local hotels, in which case it would probably be cooked in a fairly elaborate way like the recipe for Lobster Hebridean. The island people have a much simpler method, as they have for cooking most foods; the lobsters are boiled and halved, then the meat is mixed with fresh cream and served in the shell. The Lewis way of cooking razor fish, scallops, clams, cockles and mussels is equally simple.

Half Ib whelks, cooked and picked out (225 g)
1 pt cooking liquor Q L)
Half pt milk (300 ml)
Half pt water (300 ml)
1 oz fine oatmeal (25 g)

Garnish -
Chopped parsley

After the whelks have been cooked, leave the cooking liquid to settle and then gently decant 1 pint (half L). Put into a pan and add milk and water. Bring to the boil and then sprinkle in oatmeal. Boil for about 20 minutes. Just before serving, add the whelks and parsley. Check seasoning and serve.

Whelks in Sauce.

1 oz flour (25 g)
1 oz butter (25 g)
Half pt milk (250 ml)
Half pt cooking liquor (250 ml)

Steep whelks in cold fresh water for at least 12 hours in a large pail with a lid, or you will find them all over the kitchen in no time. Drain and put in a pan of boiling salted water. Boil for about 10 minutes. Remove whelks from shells with a pin. Melt the butter and add flour. Cook for a few minutes without browning, then add the liquid gradually. Bring to the boil and simmer for 5 minutes. Add whelks, season and serve with hot buttered toast.

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