Gastronomixs

Razor clams with celeriac and truffle seaweed

The guest chef for April is the Danish Nicolai Ellitsgaard Pedersen, chef at the newly opened restaurant Under in Norway. Nicolai previously worked at Måltid and Henne Kirkeby Kro** in Denmark.

Under is no standard restaurant: this modern, geometric building is located 5.5 metres under water. Through a large glass wall, guests can see exactly where their food comes from and they have a unique view of the entire underwater ecosystem. However, Under is not just a fish restaurant. Here they focus on creating seasonal dishes. Both underwater and land plants and animals in the region change with the seasons and so do the dishes at Under. Nicolai wants to make the Norwegians aware of the beauty of the plants and animals of Norway. By working with local farmers, fishers, hunters, and gardeners, the distance between the origin of the ingredients and the restaurant is minimal. This is important to Nicolai. He considers creativity and presentation to be important concepts, but also believes that this should not be at the expense of the quality of the ingredients.

Moreover, Under is not only a restaurant: it also functions as a research centre where teams conduct research on the local fish and plants after opening hours.

Creation by Nicolai Ellitsgaard, Under, Lindesnes, Norway.
Photography by Stian Broch.

Razor clams with celeriac and truffle seaweed

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Ingredients

2

kg

fresh razor clams

As needed:

 

seaweed

250

g

onions

250

g

celery

250

g

leek (the white part only)

50

g

butter

100

ml

dry white wine

3

l

water

15

 

peppercorns, crushed

200

ml

chicken stock

500

ml

fermented peas, unseasoned

100

g

butter

20

g

dried knotted wrack

1

 

celeriac

1

bundle

rosemary

1

bundle

sage

1

bundle

thyme

As needed:

 

brown butter

As needed:

 

seaweed

500

ml

reduced clam stock

500

ml

raw milk

500

ml

chive oil 

100

g

egg yolk 

As needed:

 

horseradish juice

As needed:

 

apple vinegar

 

 

salt

16

 

clams, cleaned

As needed:

 

chive oil

As needed:

 

unripe juniper berries

As needed:

 

capers

As needed:

 

fresh truffle seaweed (Vertebrata lanosa)

Preparation method: clam stock
  • Clean the clams. Use the guts for the stock and save the cleaned clams for later use.
  • Peel and finely dice the onions.
  • Chop the celery and the leeks into small rings.
  • Heat the butter in a large pan and sweat the vegetables and seaweed.
  • Add the clam guts, cook for one minute, and deglaze with the white wine.
  • Add the water and peppercorns and bring to the boil.
  • Turn down the heat and skim.
  • Allow the stock to infuse for 30 minutes, continually skimming the foam off the surface.
  • Pour the stock through a sieve lined with a damp passing cloth.
  • Reduce to the desired consistency, if needed.
Preparation method: clam glaze
  • Boil all the ingredients for two minutes.
  • Remove from heat and let rest for 2 hours
  • Take out the knotted wrack and reduce to a glaze.
Preparation method: celeriac balls
  • Make small balls out of the celeriac, cook them in brown butter with the herbs and seaweed.
  • Dry the balls in a dehydrator at 50°C for eight hours. 
Preparation method: clam sauce
  • Bring the clam stock and milk to the boil.
  • Add the egg yolk and continue to heat the sauce until it binds.
  • Season the sauce with apple cider vinegar and horseradish juice.
  • Add the oil.
  • Spoon everything well together, so that it separates.
Finishing and presentation
  • Glaze the clams in the clam glaze and put on a plate.
  • Add a few spoons of the clam sauce and drizzle over a little chive oil.
  • Soak the celeriac balls in the brown butter mixture and add to the plate.
  • Finish with the berries, capers, and truffle seaweed.

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