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Ideas with razor clams
Appetizers
Grilled razor shells with herb foam
By Chef Adrian Geralnik Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
- Cost per serving::
- Media
- :
- 20 min.
- Preparation:
- 8 min.
Ingredients
- 20 razor shells
- Cherries
- Kumkuat
- 2 sprigs parsley
- 2 sprigs of mint
- 2 sprigs of chervil
- 2 sprigs of chives
- 2 sprigs of tarragon
- 2 sprigs of dill
- Water
- 1 tablespoon soy lectin
- Blanch the herbs and reserve the cooking water.
- Once the herbs have cooled, blend them up with the cooking water. The idea is to obtain an intense, green liquid, so add the water slowly till you get the required color. Strain, add salt to taste and add the soy lecithin. Place in a Nitrous Oxide dispenser and allow enough air in to make a foam.
- Grill the razor shells over a frying pan and and serve with kumkuats, cherries and a little herb foam.
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