10 razor clams (just in case some don’t open and to have extra meat for final presentation)
20g broad beans blanched and podded
1 shallot peeled
25ml single cream
knob unsalted butter
salt and white pepper
for the scallops:
4 large scallops
2 sheets nori seaweed
knob of butter
salt and pepper
for cod and crab fritters:
100g salt cod soaked overnight and rinsed several times
100g white crab meat, preferably claw meat
1 garlic clove
1 small onion
50g plain flour
pinch chilli powder
50ml full fat milk
vegetable oil for deep frying
for the garlic aioli:
0.50 a small clove of garlic, peeled
sea salt and freshly ground black pepper
1 large egg yolk, preferably free-range or organic
1tsp dijon mustard
285ml olive oil
285ml extra virgin olive oil
1 lemon, to taste
for the garnish:
100ml best balsamic vinegar
fresh amaranth leaves
Aioli: Smash up the garlic with 1 teaspoon of salt in pestle and mortar or use 2 roast garlic cloves from mains. Place the egg yolk and mustard in food processor whisk together, then start to add oils bit by bit. When oil is all gone in, add the garlic and lemon juice. Season to taste with salt and white pepper and a bit more lemon juice, if needed and set aside in fridge.
Fritters: Rinse soaked salted cod and remove any remaining bones then cut into very fine dice and combine with crab meat in small glass bowl. Finely dice garlic and onion and add to fish. Make batter in large glass bowl with flour, milk, egg and chili. Add fish to batter and rest covered in fridge in piping bag.
Razor Clams: Wash razor clams in running water to rinse away sand and grit. Heat large saucepan and add shallots, clams and white wine and cover for 1 minute. Discard clams that don’t open. Peel carrot and cut into fine 5mm dice along with courgette skin. Sauté the carrot and courgette in vegetable oil and set aside. Remove clam meat from shells and slice thinly at an angle around the brown intestine.
Reduce the reserved white wine cooking sauce till syrup consistency and season with slat and white pepper, lemon zest and juice. Clean clam shells and dry out in oven.
Scallops: Shred nori into small dice. Pat scallops dry and sprinkle nori on one side.
Balsamic Reduction: Place balsamic in small saucepan and reduce down by half till thick syrup consistency. Cool and place in pipette
Prep leaf dressing. Place 10ml of olive oil and 5ml of lemon juice with salt in spray bottle, shake and allow to rest.
To Finish : Deep fry fritters at 170°C for 3-4 minutes until brown, turning constantly. Season scallops and pan sear on searing hot pan for 2 mins with oil then glaze with butter, nori side first for 30secs.
Add diced chorizo, cream, broad beans, chopped parsley, chives and diced vegetables to pan. When heated stir in clams and season to taste.
Dress garnish leaves and herbs with lemon and oil mist.
To plate up: 3 razor clam shells equidistant on plate – place elements from clam sauce on shells, drizzle some sauce on top and decorate with dressed leaves. Using teaspoon place aioli smear on plate x2 and place fritters resting on top.
Place scallops between shells. Pippette balsamic reduction around plate.