Clams filled with spider crab
Allergens:
Ingredients for 5 portions
Calculate portions
Large semi farmed clam
1.25 kg
Fumet
0.1 l
Sauce americaine
0.75 l
Egg whites
3.0 ud
Plain flour
0.05 kg
Eggs
2.0 ud
Breadcrumbs
0.05 kg
Sunflower oil
0.25 l
Parsley
1.0 g
Table salt
3.0 g
Concassé tomato
5.0 ud
Crispy potatoes
0.1 g
Parsley sauce
0.1 l
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Potato
0.0 kg
Table salt
0.002 g
Ground white pepper
0.001 g
Sunflower oil
0.0 l
Spiny spider crab
0.25 kg
Onion
0.1 kg
Tomato
0.1 kg
Breadcrumbs
0.0 kg
J&B whisky, bottle
0.0 l
Parsley
1.5 g
Table salt
0.5 g
Sauce americaine
0.05 l
Parsley
30.0 g
Table salt
0.4 g
Dried chilli pepper
0.0 g
Bread
6.0 g
Olive oil
0.04 l
Cured cheese
0.02 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
738.17
kcal
Carbohydrates
47.66
g
Proteins
26.5
g
Lipids
46.23
g
Fiber
10.49
g
Saturates
7.43
g
Monounsaturated fatty acids
17.43
g
Polyunsaturated fatty acids
19.22
g
Cholesterol
142.07
mg
Calcium
416.11
mg
Iron
15.02
mg
Zinc
7.84
mg
Vitamin A
525.53
ug
Vitamin C
80.99
g
Folic acid
295.55
ug
Salt (Sodium)
2588.5
mg
Sugars
25.08
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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