This marine mollusc is classically consumed in a good bistronomic table with mayonnaise. It also lends themselves to stew cooking and can even be tasted in iodinated soup.
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Marin mollusc, the bulot belongs to the gastropod family, which means “belly on foot”, and is characterized by a twisted shape. According to the regions, the bulin, or buccinum undatum, can carry various names: Ouccin, sea snail, Calicoco (Cotentin), Chucherolle, Caricole in Brussels or Bourgot in Quebec … It is found in the North Atlantic.
In the Mediterranean, it is replaced by two nearby species: Buccinum humphreysianum and Buccinulum CORNEUM. Carnivores and necrophages, the bulwes approach the shores after the storms to reflect on shipwrecked creatures, as explained by Patrick Cadour in stories and revenues of the surf (Editions of the Epure, 2017), because, “thanks to an organ adapted sensory, they perceive by far the amino acids efflves that the rotting bodies “.
Long time, the consumption of the bulwes remained circumscribed at the coast, when they were not given to pigs. It was only around the 1920s that gastropod was popularized, its fishing intensifying the point that it had to be regulated in the 1960s, to protect the species. It is now forbidden to fish in the locker in January, either at its breeding peak. Its minimum capture size is 4.5 centimeters in length, a rule also followed by any self-care fisherman.
Classic
The basic combo of a good bistronomic table: a bowl of bulws-mayo! Degritated in cold water and then cooked in the short-broth, extirpated from its shell with a peak, the Bullet is loved in the mayonnaise, which can be spicy, ailled, peppened or herbaceous with envy. But it can also be served stuffed with the persillade as his cousin the earth snail.
Innovative
Integrated in a terrine or a condiment with algae, the bulin takes a new culinary dimension. It also lends themselves to stew cushions (with tomato and aromates) and can even be tasted in iodized soup. But it is in salad that one prefers it, with warm potatoes, a little quinoa, celery branch or rave (in remoulded), or even fragrant of lemongrass, ginger and garlic, for a dish Asian inspired.