food, Recipes

Limpet in its shell

Jac de Villiers
The daily allowance is 15 limpets per person, collected with a recreational fishing permit.

Ingredients

12 limpets, cooked and minced with an old fashioned meat grinder

60ml Strandveld Fynbos Vermouth

a large spoonful salted farm butter

juice of half a lemon

sea salt to taste

Method

Melt the butter in a medium saucepan. Add the limpets and vermouth and briefly cook over high heat, stirring, until heated through. Add the lemon juice and season to taste.

To Serve

Arrange one limpet shell per person in bowls filled with sea salt. Add a spoonful of warm limpet to each shell.

SERVES 6

See our feature on Kobus van der Merwe in our December 2016 issue.