Clams filled with shrimps and roasted peppers
Allergens:
Ingredients for 5 portions
Calculate portions
Large semi farmed clam
1.0 kg
Fumet
0.15 l
Prawns
0.25 kg
Plain flour
0.04 kg
Sterilised milk
0.25 l
Table salt
3.0 g
Ground nutmeg
0.5 g
Ground white pepper
0.5 g
Tabasco
0.001 ml
Plain flour
0.02 kg
Eggs
2.0 ud
Breadcrumbs
0.01 kg
Sauce americaine
0.3 l
Egg whites
7.0 ud
Crispy potatoes
100.0 g
Parsley
1.0 g
Leek
0.08 ud
Tomato
0.04 kg
Rice
0.012 kg
Langoustine
0.02 kg
Table salt
1.5 g
Sunflower oil
0.005 l
Potato
0.2 kg
Table salt
2.0 g
Ground white pepper
1.0 g
Sunflower oil
0.25 l
Onion
0.5 kg
Green pepper
0.5 kg
Olive oil
0.2 l
Red pepper
0.5 kg
Table salt
2.0 g
Tomato sauce
0.1 l
Elaboration
For the clams:
- Steam the clams until open, covered with fumet.
- Separate the clams from the shells and chop the clams into brunoise. Save both for later.
For the filling:
- In a bowl with melted butter, cook the onion, cut into brunoise.
- Add the peeled and chopped prawns, cook for some minutes and add the chopped clams (without shells).
- Add flour and mix, making a roux with all the ingredients.
- Add the milk and the stock to open the clams, cook constantly stirring until it thickens and the raw flour flavour is gone.
- Add salt, white pepper, nutmeg and Tabasco (spicy sauce).
- Put the filling on a plate and wrap it tightly with plastic wrap to avoid it crusting.
- Allow the filling to cool in the blast chiller and save for later.
How to fill the clams:
- Fill the shells with the filling and cover them in breadcrumbs.
For the garnish:
- Make a piperrada (basic roasted peppers stew).
- For the sauce américaine foam:
- Make a thick sauce américaine or thicken it when finished with dry mashed potatoes or with any other thickener.
- Add 3 or 4 egg whites, mix everything and add salt.
- Strain the mixture with a sieve and introduce it into the 1 litre siphon, with 2 loads of N2O.
- Put in bain-marie at approximately 50 or 55 ºC.
Decoration:
- Make crispy potatoes.
HOW TO SERVE
- Fry the clams and place on kitchen paper to get rid of the excess oil.
- Heat the piperrada and form a cone shape on one side of the plate.
- Fill it with the sauce américaine foam.
- Place the clams next to the piperrada.
- Decorate with chopped parsley and the crispy potatoes.
Nutritional information (1 portion)
Energy
653.67
kcal
Carbohydrates
46.18
g
Proteins
27.03
g
Lipids
37.53
g
Fiber
9.52
g
Saturates
8.89
g
Monounsaturated fatty acids
15.0
g
Polyunsaturated fatty acids
10.7
g
Cholesterol
180.15
mg
Calcium
474.55
mg
Iron
13.39
mg
Zinc
6.24
mg
Vitamin A
472.72
ug
Vitamin C
202.92
g
Folic acid
192.59
ug
Salt (Sodium)
2088.36
mg
Sugars
20.75
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed