Velouté of vanilla and razor clams, Gastronomixs

• 1 l water
• 40 g kombu
• 65 g katsuobushi
• 2 kg razor clams
• 100 g shallot
• 6 pieces lemongrass
• 2 cloves garlic
• 10 g parsley stems
• 30 ml sunflower oil
• 200 g white wine
• 2 pods Planifolia Black Vanilla
• 200 g milk
• 600 g whipping cream
• 4 g soy lecithin
• as needed lemon juice
• as needed salt and pepper

• Vacuum seal the water with the kombu and katsuobushi and leave to infuse into dashi for at least 12 hours.
• Heat a pan and add the razor clams, along with the dashi.
• Drain the razor clams when they are cooked just right, reserve the stock.
• Cool the cockles back on ice water and use for another preparation.
• Sweat the onion, lemongrass, garlic, and parsley stalks with the sunflower oil.
• Deglaze with the white wine and reduce by half.
• Now add the cockle dashi broth and seeds of Planifolia Black Vanilla, boil gently until reduced by half.
• Add the milk and cream and leave to infuse for 20 minutes.
• Strain the sauce base and season with lemon juice, salt, and pepper. Add the soy lecithin and use a stick blender to mix well.
• Foam the sauce à la minute with a stick blender for a foamy result.
• Do not heat the sauce above 80°C as the lecithin will lose its effect.

• Delicious in a dish with components of tomato, cod, and fennel.
• Goes perfectly with salmon, grapefruit, and liquorice.
• Pairs well with scallops, hazelnut, and truffle.

Link to dish

Recept: Gastronomixs