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Velouté of vanilla and razor clams

Vanilla pairs perfectly with the sweetness of razor clams. A golden combination that can elevate any dish with ingredients from the sea.

Makes 1500 millilitres.

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Allergens and dietary requirements

  • Mollusks
  • Fish
  • Sulphite
  • Soy
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

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
vanilla
200
g
milk
600
g
whipping cream
4
g
soy lecithin
as needed
lemon juice
as needed
salt and pepper

Scale recipe

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