Gastronomixs

Fennel juice with cockle liquid

The cooking liquid of shellfish such as cockles, is bursting with flavour and makes a perfect flavour enhancer.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Fennel juice with cockle liquid

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Ingredients

200 

ml

celeriac stock 

200 

ml 

cockle liquid 

As needed: 

 

white balsamic vinegar

As needed: 

 

Noilly Prat 

As needed: 

 

lemon juice 

0.5 

litre 

juiced fennel fronds 

As needed: 

 

xanthan gum 

As needed: 

 

salt 

Preparation method

  • Mix the stock with the cockle liquid and the fennel juice. 
  • Season to taste with a little white balsamic vinegar, Noilly Prat, and lemon juice. 
  • Bind lightly with the xanthan gum and season to taste with salt.
  • Pour through a sieve.

Serving suggestions

  • As a basis for a sauce, crème, or other further preparation. 
  • As a component in a composition with fennel, langoustine, and Jerusalem artichoke or parsnip.

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