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Razor Clams with Creamy Chanterelles on Toasted Sourdough
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Razor Clams with Creamy Chanterelles on Toasted Sourdough

35 minPara 2Nutri-Score C€€€
de @justanotherc00k5 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • razor clams (cleaned)Pescado900 g
  • white wineBebidas240 ml
  • garlic (smashed)Frutas y verduras2 piezas
  • lemon peel (peel only)Frutas y verduras0,5 piezas
  • fresh tarragon (sprigs)Frutas y verduras3 piezas
  • olive oilDespensa60 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g
  • chanterelle mushrooms (cleaned)Frutas y verduras450 g
  • butterLácteos45 g
  • crème fraîcheLácteos30 g
  • fresh chives (finely chopped)Frutas y verduras10 g
  • sourdough bread (thick slices)Panadería2 piezas
  • flaky saltEspecias2 g

por ración

Nutrición

559kcal

Carbohidratos
39 g
Proteínas
31 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • roasting tray
  • Sartén honda
  • Tamiz
  • Pincel de cocina

paso a paso

Preparación

  1. Roast the razor clams

    • Place the razor clams in a roasting tray with the white wine, garlic, lemon peel, tarragon, a generous drizzle of olive oil, salt and pepper.
    • Roast in a 260 °C oven or on a hot BBQ just until the clams open.
    • Remove the clams immediately and strain the cooking liquid, reserving it for the sauce.
    Paso 1

  2. Sauté the chanterelles

    • Heat a large pan over medium-high heat and melt the butter.
    • Add the chanterelles and sauté until lightly caramelized.
    Paso 2

  3. Make the creamy sauce

    • Pour the reserved clam juice into the pan and reduce until slightly concentrated.
    • Stir in the crème fraîche and cook until the sauce is smooth, glossy and just thick enough to coat the mushrooms.
    • Season with salt and pepper, then finish with the chopped chives.
    Paso 3

  4. Toast the sourdough

    • Brush the sourdough with olive oil and season lightly with flaky salt.
    • Toast on the grill or in the oven until golden and crisp.
    Paso 4

  5. Plate and serve

    • Place the toasted sourdough on the bottom of a serving platter.
    • Arrange the razor clams in their shells over the bread and spoon the creamy chanterelle sauce generously over the top.
    • Finish with extra fresh chives, a drizzle of olive oil and a few tarragon leaves if desired.
    Paso 5
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