The authentic, minimalist way to prepare percebes: simply cook them in their natural element, seawater. An iconic Galician dish, eaten with your fingers as an aperitif or starter.
Ingredients
- 1000 g fresh goose barnacles (percebes)
- 2 l seawater (or water + 60 g unrefined sea salt)
- 4 leaves bay leaf
Method
- Quickly rinse the goose barnacles under cold running water to remove sand and impurities. Do not let them soak.
- Pour seawater (or salted water) into a large saucepan. Add the bay leaves. Bring to a full boil over high heat.
- Drop the goose barnacles into the boiling water. Cover and cook for exactly 4 to 6 minutes depending on size (the largest need 6 minutes). The cooking time is short: the meat should remain firm and the skin should loosen slightly.
- Drain the percebes immediately in a colander. Serve them hot or warm, arranged on a platter or directly on the table, with a small bowl of seawater (or salted water) for rinsing your fingers.
- Traditionally, eat them with your fingers: hold the tough outer part, gently pull out the flesh, and dip it in seawater if desired before eating.
Nutrition
Per serving
- Energy
- 213.2 kcal
- Protein
- 42.52 g
- Carbohydrate
- 5.1 g
- Fat
- 3.77 g
- Fibre
- 0.05 g
- Calcium
- 1.67 mg
- Iron
- 0.09 mg
- Magnesium
- 0.24 mg
