Razor clams

• Cook By: Eduard Xatruch. Compartir Restaurant
• Theme: Seafood dishes Influencer
• Main Ingredients: razor clams
• Serving Size: 4

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.

Presentation

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.

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