Gooseneck barnacle
Percebe is a true delicacy in Spain and Portugal and is not widely exported.
HANOS has a frozen variant (38300620) in the assortment, the edible part is in a rubbery leg, which you must peel first.
Ingredients
percebe
Shallot
Bay leaf
Garlic
cream
Lemon juice
Sherry
Parsley
sea water aqua divina
Preparation
- Boil the percebes for about 2 minutes in seawater (without adding extra salt), with some bay leaf.
- Immediately peel the percebes (while warm) out of the rubbery 'foot'.
- Before serving, warm the percebes in a simple sauce of shallot, garlic, sherry, and cream.
- Deglaze the whole with fresh lemon juice.
- Sprinkle freshly chopped parsley over the percebes and serve them in the sauce.