Clams filled with spider crab
Allergens:
Ingredients for 5 portions
Calculate portions
Large semi farmed clam
0.3 kg
Spider-crab donostiarra style
0.15 kg
Plain flour
0.05 kg
Eggs
2.0 ud
Sauce americaine
0.2 l
Concassé tomato
5.0 ud
Breadcrumbs
0.05 kg
Sunflower oil
0.25 l
Table salt
1.0 g
Chives
5.0 g
Spiny spider crab
0.375 kg
Onion
0.15 kg
Tomato
0.15 kg
Breadcrumbs
0.0 kg
J&B whisky, bottle
0.0 l
Parsley
2.25 g
Table salt
0.75 g
Sauce americaine
0.075 l
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Elaboration
For the clams:
- Steam the clams until they are open, covered in 1 litre of fumet.
- Separate the clams from the shells and cut the clams into brunoise.
- Save the clams and the shells for later.
For the spider crab:
- Cook the spider crab the donostiarra way.
How to fill the clams:
- Fill the clams with the cooked meat of the spider crab, carefully, so that the two parts of the shell stay joined together.
- Cover them in breadcrumbs and save for later.
For the garnish:
- Make some concassé tomato.
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:
- Make crispy potatoes.
HOW TO SERVE
- Fry the clams and place on top of absorbent paper.
- Put the concassé tomato inside together with the américaine foam and the crispy potatoes.
- Decorate with chopped parsley or with parsley sauce.
Nutritional information (1 portion)
Energy
507.61
kcal
Carbohydrates
29.89
g
Proteins
17.31
g
Lipids
34.7
g
Fiber
4.93
g
Saturates
5.32
g
Monounsaturated fatty acids
10.46
g
Polyunsaturated fatty acids
17.35
g
Cholesterol
132.06
mg
Calcium
198.0
mg
Iron
5.84
mg
Zinc
3.9
mg
Vitamin A
323.96
ug
Vitamin C
33.89
g
Folic acid
145.55
ug
Salt (Sodium)
1102.3
mg
Sugars
12.56
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed