Clams filled with spider crab

Ingredients
Elaboration
Nutritional information

120 min

Type of dish: Shellfish

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Large semi farmed clam 1.25 kg

Fumet 0.1 l

Sauce americaine 0.75 l

Egg whites 3.0 ud

Plain flour 0.05 kg

Eggs 2.0 ud

Breadcrumbs 0.05 kg

Sunflower oil 0.25 l

Parsley 1.0 g

Table salt 3.0 g

Concassé tomato 5.0 ud

Crispy potatoes 0.1 g

Spider-crab donostiarra style 0.1 kg

Parsley sauce 0.1 l

Ingredients for Fumet (0.1 l) See Recipe

Onion 0.007 kg

Green leek 0.067 ud

Parsley 0.067 g

Fish heads and bones 0.027 kg

Water 0.1 l

Ingredients for Sauce americaine (0.75 l) See Recipe

Onion 0.1 kg

Carrots 0.025 kg

Leek 0.2 ud

Tomato 0.1 kg

Rice 0.03 kg

Prawns 0.05 kg

Fumet 0.75 l

Brandy 0.025 l

Table salt 3.75 g

Sunflower oil 0.013 l

Ingredients for Concassé tomato (5.0 ud) See Recipe

Tomato 0.3 kg

Olive oil 0.013 l

Table salt 3.75 g

Sugar 0.003 kg

Ingredients for Crispy potatoes (0.1 g) See Recipe

Potato 0.0 kg

Table salt 0.002 g

Ground white pepper 0.001 g

Sunflower oil 0.0 l

Ingredients for Spider-crab donostiarra style (0.1 kg) See Recipe

Spiny spider crab 0.25 kg

Onion 0.1 kg

Carrots 0.05 kg

Leek 0.1 ud

Tomato 0.1 kg

Breadcrumbs 0.0 kg

J&B whisky, bottle 0.0 l

Parsley 1.5 g

Table salt 0.5 g

Sauce americaine 0.05 l

Ingredients for Parsley sauce (0.1 l) See Recipe

Parsley 30.0 g

Table salt 0.4 g

Dried chilli pepper 0.0 g

Bread 6.0 g

Vinegar 0.0 l

Water 0.04 l

Olive oil 0.04 l

Cured cheese 0.02 kg

Elaboration

For the clams:

Steam the clams until they are open, covered in 1 litre of fumet.
Separate the clams from the shells and cut the clams into brunoise.
Save the clams and the shells for later.

For the spider crab:

Cook the spider crab the donostiarra way.

How to fill the clams:

Fill the clams with the cooked meat of the spider crab, carefully, so that the two parts of the shell stay joined together.
Cover them in breadcrumbs and save for later.

For the garnish:

Make some concassé tomato.

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 top of absorbent paper.
Put the concassé tomato inside together with the américaine foam and the crispy potatoes.
Decorate with chopped parsley or with parsley sauce.

Nutritional information (1 portion)

Energy

568.04

kcal

Carbohydrates

31.44

Proteins

23.32

Lipids

38.85

Sugars 9.53 g

Salt (Sodium) 2547.93 mg