Manx queenies with cucumber and wild fennel

Manx queenies with cucumber and wild fennel

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Last year I was invited to the Isle of Man Queenie Festival, the first to be held. As you might guess, fishing for queen scallops is a pretty serious business on the island. Given that it takes as long to prep a little queenie as it does to clean a large scallop, you could argue that it’s not worthwhile, but they are delicious and the possibilities are endless. Very fresh queenies are excellent eaten raw – I rate them on a par with oysters and they can be served in the same way.

Ingredients

Quantity Ingredient
24-32 very fresh queenies, prepared and left in the half-shell

For the dressing

Quantity Ingredient
2 shallots, peeled and finely chopped
2 tablespoons cider vinegar
1/3 cucumber
1 tablespoon cold-pressed rapeseed oil
1/2 tablespoon wild fennel, chopped
1/2 lemon, juiced
salt
freshly ground black pepper

Method

  1. For the dressing, place the shallots and cider vinegar in a small pan, bring to the boil, then tip into a bowl.
  2. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Finely chop the cucumber into 5 mm dice, then add to the shallots. Add the rapeseed oil, fennel and lemon juice, toss to combine and season well. Leave to stand for about 20 minutes.
  3. Spoon the marinated cucumber onto the queenies and serve.
Tags:
Hix Oyster & Chop House
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