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

Butter 0.04 kg

Onion 0.3 kg

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

Basic roasted peppers stew (piperrada) 0.5 kg

Parsley 1.0 g

Ingredients for Fumet (0.15 l) See Recipe

Onion 0.01 kg

Green leek 0.1 ud

Parsley 0.0 g

Fish heads and bones 0.04 kg

Water 0.15 l

Ingredients for Sauce americaine (0.3 l) See Recipe

Onion 0.04 kg

Carrots 0.01 kg

Leek 0.08 ud

Tomato 0.04 kg

Rice 0.012 kg

Langoustine 0.02 kg

Fumet 0.3 l

Brandy 0.01 l

Table salt 1.5 g

Sunflower oil 0.005 l

Ingredients for Crispy potatoes (100.0 g) See Recipe

Potato 0.2 kg

Table salt 2.0 g

Ground white pepper 1.0 g

Sunflower oil 0.25 l

Ingredients for Basic roasted peppers stew (piperrada) (0.5 kg) See Recipe

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: