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Jerusalem artichoke and razor clam velouté

A deliciously rich sauce based on dashi and Jerusalem artichoke with razor clams.

Makes 1500ml.

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Allergens and dietary requirements

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

Ingredients

1
l
water
40
g
kombu
65
g
katsuobushi
20
g
dried shiitake mushrooms
2
kg
razor clams
100
g
shallot, finely cut
2
cloves
garlic, finely chopped
20
g
parsley stems, finely cut
30
ml
sunflower oil
20
g
dried shiitake mushrooms
200
g
white wine
200
g
milk
400
g
whipping cream
400
g
Jerusalem artichoke
150
g
butter
as needed
salt and pepper
as needed
lemon juice

Scale recipe

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