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 1.25 kg
Fumet 0.1 l
Txuri flour (R) 0.05 kg
Eggs 2.0 ud
Parsley 1.0 g
Table salt 3.0 g
Onion 0.007 kg
Green leek 0.067 ud
Parsley 0.0 g
Fish heads and bones 0.027 kg
Water 0.1 l
Onion 0.1 kg
Carrot 0.025 kg
Leek 0.2 ud
Tomato 0.1 kg
Rice 0.03 kg
Fumet 0.75 l
Brandy 0.025 l
Potato 0.0 kg
Table salt 0.002 g
Ground white pepper 0.001 g
Onion 1.0 kg
Carrot 0.5 kg
Leek 1.0 ud
Tomato 1.0 kg
Breadcrumbs 0.001 kg
JB whisky, bottle 0.001 l
Parsley 15.0 g
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:

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:

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 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)
Fiber 37.1 g
Saturates 16.5 g
Monounsaturated fatty acids 31.14 g
Polyunsaturated fatty acids 48.9 g
Cholesterol 741.03 mg
Calcium 1633.72 mg
Iron 84.84 mg
Zinc 64.21 mg
Vitamin A 2821.88 ug
Vitamin C 276.81 g
Folic acid 1074.89 ug
Salt (Sodium) 12225.1 mg
Sugars 88.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.