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Razor clams, fregula and cockles beurre blanc with dashi

The recipe below was created by Henri Troost, Culinary Advisor HANOS Hengelo: "Shellfish are delicious and at their best in December.

Cockles, full and creamy in flavor, are easy to prepare and razor clams are worth discovering!

Ingredients

Cockles
100mlWhite wine
50gButter
Garlic
Shallot

Borage cress
Ponzu gel (see below)
Blueskin radish (cut out)
Japanese radish (cut out)
Razor clams

15gGelcreme Sosa
200mlPonzu

50gButter
1Garlic clove
Shallot
200gFregula nero di seppia
100mlWhite wine
1Lemon zest
1lfish stock

2Bay leaves
5Peppercorns
1Celery in pieces
50gButter
Shallot
1Garlic clove
300mlWhite wine
1Star anise
100mlCream
Cooking liquid from razor clams and cockles
300gCold cubes of unsalted butter
Dashi to taste

200mlSunflower oil
1Bunch of chives

1Egg white
2Gelatin sheets
1Sugar syrup 1:1
20gGinger juice
Pepper and salt
2Cucumbers
1Sushi vinegar
10mlYuzu juice

1Cucumber
Dash of sushi vinegar
Vacuum bag

Preparation

  1. Sweat the finely chopped shallot and garlic in the butter over low heat.
  2. Turn the heat to high and sauté the cockles for 1 minute.
  3. Deglaze with the white wine.
  4. Cover the pan with a lid and steam the cockles until they open.
  5. Remove the cockles from the pan, strain the liquid, and reserve it for the beurre blanc.

  1. Cook the razor clams for 10 seconds in well-salted water.
  2. Clean the razor clams and keep only the nice white part.
  3. Set aside a few nice large empty razor clam shells.
  4. If the dish is to be served, reheat the razor clams in salted water with a knob of butter. Be careful not to heat for too long!
  5. Place 2 nice pieces in the shell and garnish with Japanese radish, cucumber pearls, and ponzu gel.

  1. Use a hand blender to mix the gel cream into the ponzu.
  2. Blend until no lumps remain.
  3. Pour into a piping bag or squeeze bottle and store until use. Tip: Did you know this gel freezes very well and does not lose its texture when thawed?

  1. Sweat the finely chopped shallot and garlic in butter.
  2. Add the fregula and briefly sauté.
  3. Deglaze with the white wine and let it reduce until the wine is absorbed.
  4. Add a portion of the fish stock at a time until it is absorbed.
  5. Repeat this until the fregula is cooked.
  6. Season with lemon zest, pepper, and salt.
  7. Keep in a warm place and cover with foil to prevent drying out.

  1. Sweat the finely chopped shallot, celery, and garlic in the butter over low heat.
  2. Deglaze with the white wine and let it reduce to 1/3.
  3. Add the cooking liquid from the cockles along with the bay leaf, peppercorns, star anise, and dashi to taste. Let it infuse over low heat.
  4. Strain the mixture and add the cream to the mass. Emulsify the sauce with cold cubes of butter using a hand blender.
  5. Season with salt and pepper.
  6. Keep warm until use (do not let it boil again).

  1. Blanch the chives in boiling water and immediately cool them down.
  2. Squeeze out all excess moisture from the chives. 

  1. For the espuma, juice the cucumbers in a juicer and collect the juice.
  2. Add sushi vinegar, yuzu juice, and egg white.
  3. Heat the sugar syrup and dissolve the soaked gelatin sheets in it.
  4. Add this to the other ingredients and season with salt and pepper.
  5. Pour into a siphon and charge with 2 cartridges.
  6. Just before serving or at the table, add the cucumber espuma.

  1. Make small balls of cucumber using a Parisian scoop.
  2. Vacuum pack these with a dash of sushi vinegar and keep cool until use.

  1. Spoon the fregula into the center of a deep plate.
  2. Meanwhile, warm the cockles in a splash of fish stock with some butter over low heat.
  3. Playfully place some of the cucumber pearls on the fregula.
  4. Arrange some cockles playfully around the fregula. Place the stuffed razor clam on top.
  5. Spoon a few tablespoons of chive oil into the beurre blanc and stir briefly for a nice 'split effect.' Generously pour the sauce around the fregula.
  6. Pipe a nice dollop of cucumber espuma on top and garnish with some affilla cress.