Ingredients

24 clams Bergamot mousseline

8 4/5 oz. baby broad beans 1 egg yolk

1 cup bergamot oil

Tangerine sauce 1 tbsp. bergamot juice

2 1/8 cups tangerine juice salt

2/5 cup virgin olive oil

1 tsp. chervil, finely chopped

Bergamot oil

1 cup olive oil, Arbequina variety

2 bergamot peels

Method

Beans

Blanch the beans in salted water. Allow them to cool and remove their skins.

Tangerine sauce

In a saucepan over heat, reduce the tangerine juice by a third. Gradually add the oil while stirring vigorously to emulsify. Lastly, add the finely chopped chervil.

Bergamot oil

Vacuum seal the olive oil and bergamot peels (photo 1). Submerge the bag in a cooking thermos (bain-marie) at 60?C/140?F for 2 hours.

Bergamot mousseline Warm the egg yolk and emulsify with the bergamot juice and salt. Slowly add the bergamot oil to make a mayonnaise and transfer to a siphon. Keep in a bain-marie at about 50?C/122?F.

Clams

Blanch the clams for 10 seconds in boiling water, open them and remove them from their valves.

Assembly

Assemble in a deep dish. Place the beans in the base, followed by the clams, and coat with the tangerine sauce.

Cover with the warm bergamot mayonnaise, which will look like a mousseline when it comes out of the siphon.

Comments

Sous-vide allows us to achieve a warm maceration of the oil and bergamot, giving it its aromatic qualities.

The clams can also be cooked sous-vide with microfiltered seawater (sold in health food stores) (photo 2). They are cooked at 70?C/158?F for 15 minutes.

This way, we achieve a semi-preserve, either "nature" or in escabeche (similar to canned clams), of exceptional quality and with a longer shelf life than when fresh (about 7 days).