Razor clams with celery, Pernod, and fennel
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Ingredients
|
1 |
bunch |
razor clams |
|
¼ |
|
fennel bulb |
|
2 |
stalks |
celery |
|
200 |
ml |
Pernod |
|
|
|
olive oil |
|
|
|
chopped celery leaf |
|
|
|
fleur de sel |
Preparation method
- Rinse the razor clams, preferably in salted water. To do so, mix one litre of water with 35g of salt and rinse the razor clams in it.
- Steam the razor clams for 45 seconds in a steam oven or steamer.
- Rinse in iced water immediately until cold.
- Dice the fennel and celery very finely.
- Gently fry the diced vegetables in the olive oil (without browning them).
- Deglaze with the Pernod and keep it lukewarm.
- Clean the razor clams and cut the white meat into small pieces.
- Marinate the razor clams in the mixture for at least 20 minutes.
- Season to taste with fleur de sel.
Serving suggestions
- As a garnish in a bouillabaisse.
- As a component of a fruits de mer platter.
- As a component in a salad with Italian spinach and walnuts.