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Saffron coquilles with salicornia


12 coquilles
400 g salicornia
Olive oil
Pinch of saffron
3 tablespoons white wine
Juice of ½ lemon
1 clove garlic, chopped
1 tablespoon sesame seeds
Salt & pepper


  • Leave saffron to soak in white wine.
  • Drizzle olive oil over coquilles and then season with salt and pepper.   
  • Heat the Teppanyaki plate until it’s really hot.
  • Put the garlic on the Teppanyaki plate and drizzle with oil.
  • Place the coquilles on Teppanyaki plate, grill for three minutes, then turn over. Sprinkle with the  white wine and saffron mixture. Grill for another three minutes.
  • Meanwhile grill the salicornia for two minutes on maximum. Mix the salicornia with garlic and sprinkle with some lemon juice (not too much, as it might get too dominant).
  • Brown the sesame seeds on the Teppanyaki plate.
  • Put the salicornia on the plate. Place three coquilles on top and sprinkle with the browned sesame seeds.


  • Fry four slices of Parmaham / prosciutto on the Teppanyaki  plate and serve with coquilles.
  • Do not grill the coquilles too long, as this will make them tough.
  • During the grilling you will see the colour of the coquilles change from glassy into white.
  • The coquilles are perfect when they have a thin glassy stripe in the middle.