Razor clams

with grapefruit, mushrooms and herbal infusion

  • Cook By: Eduard Xatruch. Compartir Restaurant
  • Theme: Seafood dishes Influencer
  • Main Ingredients: razor clams
  • Serving Size: 4

For the razor clams

Ingredients

  • 16 ea Razor clams (each 40g)

Directions

  • 1 Seal the razor clams in sous-vide bag.
  • 2 Place in a pot of boiling water for 30 seconds then remove and cool in ice water.
  • 3 Once cooled, remove the clams from the bag and then the shells.
  • 4 Cut the central body of the clam, setting aside the filaments and guts for other dishes.
  • 5 Diagonally cut each clam in two.
  • 6 Set aside in the refrigerator.

For the grapefruit wedges

Ingredients

  • 2 ea Pink grapefruits

Directions

  • 1 Peel the grapefruit and disjoin the wedges making sure not to include any of the white membranes.
  • 2 There should be 12 wedges; set them aside in the refrigerator.

For the thickened water

Ingredients

  • 0.5 g Xanthan gum
  • 500 g Water

Directions

  • 1 Blend the xanthan gum and water until no lumps remain.
  • 2 Set aside in the refrigerator.

For the porcini slices

Ingredients

  • 2 ea Porcini mushrooms (each 20g)

Directions

  • 1 Clean the mushrooms with a wet cloth.
  • 2 Slice the mushrooms using a mandoline slicer into pieces 0.2 cm thick (you will need 2 slices per serving).

For the herbal infusion

Ingredients

  • 40 leaf Fresh basil
  • 1 ea Lemon
  • 40 g Soybean Paste, Premium
  • 30 g Fresh ginger
  • 2 piece Lemongrass
  • 20 leaf Fresh cilantro
  • 20 leaf Fresh mint

Directions

  • 1 Wash the lemon and cut into slices.
  • 2 Select all the herbs.
  • 3 Cut the lemongrass in half and crush it.
  • 4 Peel and finely slice the ginger.
  • 5 Place all the ingredients together with Yondu, Light(Jang Sauce), in a French press until the final presentation.

Presentaion

Ingredients

  • 12 ea Crystalline iceplant sprouts
  • 8 ea Red shiso sprouts
  • 10 g GochuJang
  • 1 ea Lime

Directions

  • 1 Bring the water thickened with xanthan gum to a boil.
  • 2 Prepare 4 deep plates, place 3 grapefruit wedges, and inbetween them add 2 slices of porcini mushroom.
  • 3 Around these, place 8 pieces of razor clam and on top of 4 of them apply a dot of GochuJang.
  • 4 Distribute 3 iceplant sprouts and 2 shiso sprouts on each plate, and scatter lime zest over the whole dish.
  • 5 Serve the dish. At the table, the waiter will pour boiling water into the French press with aromatic herbs.
  • 6 After 2 minutes of steeping, the waiter will moisten the clams with the infusion and serve the rest in a wine glass for the client to smell and sip it while eating the clams, thus mixing all the components.