CLAMS with baby beans, citrus and warm bergamot mousseline
3h 30min total time
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).
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).
Another work of possible genius by Jean Roca and Salvador Bruges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6066 | ||
Calories from Fat: 6066 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 685.7g | 914 % | |
Saturated Fat 94.9g | 475 % | |
Monounsaturated Fat 500g | ||
Polyunsanturated Fat 72.2g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 15.9mg | 1 % | |
Potassium 21mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6066
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