Razor shells from the North Sea with Westland green legumes and a smoked egg yolk

(For 4 servings) 

Razors: 

• 4 pcs razor shells
• 1 st fennel 

Pea cream:

• 500 g peas 
• 75 g butter 

Smoked egg yolk: 

• 4 pcs eggs 
• 0.5 L rapeseed oil 
• 1 tbsp beech wood dust

Tarragon crisps:

• 350 g potatoes 
• 1 bunch of tarragon 

Raw marinated string beans:

• 400 g string beans 
• 1pc shallot 
• 50 g of chardonnay vinegar 
• 150 g olive oil 

Vegetables: 

• 100 g peas 
• 100 g broad beans

Garnish: 

• Affilla Cress 
• fennel flowers 
• bronze fennel 
• anise flowers

Razors:

Boil the razors in salt water for 30 seconds. Clean the shells well and cut the razors into equal pieces. Cut the stems of the fennel into equal pieces. Marinate in olive oil with salt and pepper.

Pea cream:

Cook the peas sous vide. Then turn in the blender with the butter into a cream. Season with salt and pepper.

Smoked egg yolk:

Let the rapeseed oil smoke for over an hour. Fill a gastronorm container with the smoked oil and carefully pour in the egg yolks. Place the container with egg yolks in a water bath and heat to 63ºC for 90 minutes.

Tarragon crisps:

Boil the potatoes until tender. Then turn in the blender with the tarragon into a cream. Spread thinly on silicone mats and let it dry in the oven.

Raw marinated string beans:

Chop the shallot. Heat in the chardonnay vinegar and add the olive oil. Season with salt and pepper. Peel the string beans lengthwise and vacuum seal this with the marinade so that the flavor is absorbed.

Vegetables:

Blanch the peas and shell the broad beans.

Recipe: Philip Ouwendijk