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 Doenjang, Korean Soybean Paste
- 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.
