Sautéed Arctic Surf Clam with Salted Herbs, Oyster Leaf Emulsion
Marinade: Mix 3 tbsp sunflower oil with salt, pepper and lime zest.
Cook arugula in water for 4 minutes, cool in ice, drain and mix with chicken broth. Pour everything into a pan and warm over low heat while whisking butter. Mince 7 oyster leaves and add to emulsion, letting it infuse at room temperature for 30 minutes. Strain and leave at room temperature.
Husk sea beans setting aside some stems for garnish.
Remove the red part of the Arctic Surf Clam and set aside. Add them to the marinade and keep cool.
Mince the white part of the Arctic Surf Clam and keep cool.
Warm emulsion over low heat.
Sweat shallot in oil without browning. Add sea beans. Remove from heat and add minced Arctic Surf Clams. Season with salt and pepper.
Place sautéed Arctic Surf Clams in a soup bowl. Add 3 pieces of marinated Arctic Surf Clams, 2 oyster leaves and a few sea bean stems on top. Emulsify oyster leaf mixture with a hand mixer. Add lemon. Garnish as desired.
Recipe by Phan Chi Tam
Sauteed Arctic Surf Clam 15 pieces Arctic Surf Clams
250 g Sea beans
20 g Shallots (approx. 1/2 clove)
Oyster Leaf Emulsion 300 ml Chicken broth
300 g Arugula
15 (8+7) Oyster leaves
250 g Butter
Hokkigai Marinade 3 tbsp Sunflower oil
Seasoning Fleur de sel
Freshly ground pepper
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