Clams filled with shrimps and roasted peppers

120 min
Type of dish: Shellfish
Temperature: Hot
Allergens:
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Large semi farmed clam 0.3 kg
Butter 0.25 kg
Onion 0.1 kg
Prawns 0.15 kg
Table salt 1.0 g
Tabasco 0.001 ml
Plain flour 0.02 kg
Eggs 2.0 ud
Breadcrumbs 0.01 kg
Onion 0.033 kg
Carrots 0.008 kg
Leek 0.067 ud
Tomato 0.033 kg
Prawns 0.017 kg
Rice 0.01 kg
Fumet 0.25 l
Brandy 0.008 l
Table salt 1.25 g
Elaboration

For the clams:

  • Steam the clams until open, covered with fumet.
  • Separate the clams from the shells and chop the clams into brunoise. Save both for later.

For the filling:

  • In a bowl with melted butter, cook the onion, cut into brunoise.
  • Add the peeled and chopped prawns, cook for some minutes and add the chopped clams (without shells).
  • Add flour and mix, making a roux with all the ingredients.
  • Add the milk and the stock to open the clams, cook constantly stirring until it thickens and the raw flour flavour is gone.
  • Add salt, white pepper, nutmeg and Tabasco (spicy sauce).
  • Put the filling on a plate and wrap it tightly with plastic wrap to avoid it crusting.
  • Allow the filling to cool in the blast chiller and save for later.

How to fill the clams:

  • Fill the shells with the filling and cover them in breadcrumbs.

For the garnish:

  • Make a piperrada (basic roasted peppers stew).
  • For the sauce américaine foam:
    • Make a thick sauce américaine or thicken it when finished with dry mashed potatoes or with any other thickener.
  • Add 3 or 4 egg whites, mix everything and add salt.
  • Strain the mixture with a sieve and introduce it into the 1 litre siphon, with 2 loads of N2O.
  • Put in bain-marie at approximately 50 or 55 ºC.

Decoration:

HOW TO SERVE

  • Fry the clams and place on kitchen paper to get rid of the excess oil.
  • Heat the piperrada and form a cone shape on one side of the plate.
  • Fill it with the sauce américaine foam.
  • Place the clams next to the piperrada.
  • Decorate with chopped parsley and the crispy potatoes.
Nutritional information (1 portion)
Fiber 6.32 g
Saturates 25.1 g
Monounsaturated fatty acids 16.39 g
Polyunsaturated fatty acids 3.24 g
Cholesterol 247.44 mg
Calcium 268.72 mg
Iron 6.11 mg
Zinc 3.04 mg
Vitamin A 643.32 ug
Vitamin C 99.62 g
Folic acid 111.6 ug
Salt (Sodium) 736.72 mg
Sugars 11.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.