Velouté of vanilla and razor clams, Gastronomixs

Ingredients for 1500 milliliters

  • 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.

Serving suggestions

  • 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

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