Gourmet Shellfish Timbale
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
2
- Ingredients
- 7 Pacific Razor Clams (washed and kept in a damp tea towel)
- 1 ⅔ cups white wine
- 25 Tbsps olive oil
- ¼ cup white wine vinegar
- 2 Fennel bulb (finely sliced)
- 1 carrot (peeled and julienned)
- ½ tsp Coriander (lightly crushed)
- ½ tsp red peppercorns (lightly crushed)
- parsley (to garnish)
- salt
- ground Black pepper
Preparation steps
1.
Heat 150 ml of white wine in a large saucepan over a moderate heat and add the razor clams and fennel. Cover with a lid and cook for a few minutes.
2.
Drain the clams and fennel and remove the clams from their shells.
3.
Arrange the clams, fennel and carrot in an even layer in a baking dish.
4.
Combine the remaining white wine, the white wine vinegar, olive oil, red peppercorns, coriander seeds and a little seasoning in a small saucepan. Bring to a simmer then remove from the heat and pour over the clam mixture.
5.
Leave the dish to cool to one side, then cover with clingfilm and chill overnight.
6.
When you want to serve the escabeche, arrange the mixture in mounds and serve in woks with the marinade spooned around. Garnish with parsley sprigs and some more ground black pepper before serving.
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