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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 minPorcje: 2Nutri-Score C€€€
od @justanotherc00k5 importówugotowano 0 razy
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Składniki

2 osoby
  • razor clams (cleaned)Ryby900 g
  • white wineNapoje240 ml
  • garlic (smashed)Warzywa i owoce2 kawałki
  • lemon peel (peel only)Warzywa i owoce0,5 kawałki
  • fresh tarragon (sprigs)Warzywa i owoce3 kawałki
  • olive oilSpiżarnia60 ml
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • chanterelle mushrooms (cleaned)Warzywa i owoce450 g
  • butterNabiał45 g
  • crème fraîcheNabiał30 g
  • fresh chives (finely chopped)Warzywa i owoce10 g
  • sourdough bread (thick slices)Piekarnia2 kawałki
  • flaky saltPrzyprawy2 g

na porcję

Wartości odżywcze

559kcal

Węglowodany
39 g
Białko
31 g
Tłuszcz
31 g
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Przybory

  • Piekarnik
  • roasting tray
  • Patelnia głęboka
  • Sito
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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