- Lemon puree
- 5 lemons
- Agar
- 50ml sunflower oil
- Pinch sea salt
- Mustard dressing
- 3 banana shallots, peeled
- 400ml sunflower oil
- 50ml white wine vinegar
- 50g Dijon mustard
- Ragu
- 8 large razor clams
- 100ml white wine
- 50g butter
- 1 kohlrabi brunoise
- 1 white of medium leek, finely sliced
- 100g pinenuts
- 4 large pink fur potatoes peeled
- 16 small sheep sorrel leaves
- 4 slices of coppa
Razor clam ragu, leeks, pine nuts coppa by Paul Foster
Paul Foster
5th January 2014
Razor clam ragu, leeks, pine nuts coppa by Paul Foster
Razor clam ragu, leeks, pine nuts coppa by Paul Foster (photography by John Arandhara Blackwell)
Ingredients
Method
Roll the lemons in the oil and salt, place in a vacuum bag seal tight and cook in gently simmering water for 1 hour.
Remove lemons cut in half and squeeze out the juice.
Weigh the juice and add 2g of agar to every 100g of juice. Bring to the boil, set and then whip in kitchen aid.
Pass through a chinois and keep in a squeezy bottle for service.
Cook the pinenuts in a pressure cooker in 5 times the amount of water for 15 minutes cool and drain.
Poach the potatoes until just cooked, chill and cut into oblique.
Slice shallots and cook gently in the oil until soft and slightly golden, blend with the vinegar and mustard until smooth and emulsified. Season to taste with salt and adjust acidity if it needs it. Pass through a chinois.
Heat a large pan on the stove add the clams and white wine, cover and remove as soon as they start to open.
Take the centre piece of meat out and cut into very fine slices.
Pass the liquor through a cloth.
Gently reduce the clam liquor by half and add the pine nuts, leeks and potatoes and cook for 1 minute.
Add the butter to emulsify and some of the mustard dressing.
Remove from the heat and add the kohlrabi and clams stir, taste and spoon into a bowl, squeeze dots of the puree over the ragu, slice the coppa into strips and place on top to melt the fat, finish with the sheep sorrel
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