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Razor clams with tomato and ginger
8 razor clams
1/2 red onion, chopped
white wine
30 g tomatoes diced
confit of ginger
chives, finely chopped
1 lemon
olive oil
pepper and salt
2 tablespoons mayonnaise
soy sauce
1 / Fill up a saucepan with a small quantity of water and bring to the boil. Cut open the razor clams and dunk them into the boiling water for 10 seconds. Remove the meat from the shells.
2 / Place the chopped red onion into a saucepan and cover it with white wine. Simmer until the wine has evaporated and then let the mixture cool down.
3 / Mix 50 g of razor clam meat with 30g of tomato, 20g of cooked red onion, and ginger and chives to taste. Add a dash of lemon juice and grated lemon peel. Season with olive oil, pepper and salt.
4 / Mix the mayonnaise with soy sauce and serve.
Ceviche of tuna, with a raita espuma.
400 g fillet of tuna
50cl Silly La Divine
1/2 red onion
1/2 shioga beetroot
1/2 sugar beet
coriander seeds
pink peppercorns
honey
thyme
60 g fresh cream
1 g raita
1 gr Konjac
white vinegar
Sugar
salmon roe to garnish
1 / Heat up 12 cl of Silly La Divine with the coriander seeds, pink peppercorns and a spoonful of honey until it has reached 65°C. Allow to infuse for 10 minutes and season with pepper and salt. Cool down and place the fillet of tuna in the cooled liquid. Set aside in the fridge.
2 / Use a mandolin to finely dice the two types of beetroot and submerge into a mixture of the sugar and vinegar to create pickles. Slice the red onion into circular shapes and plunge into iced water to firm up.
3 / In a syphon, mix the crème fraiche, the ground raita, the konjac and 40cl of La Divine. Close the syphon and add two cartridges of carbon dioxide.
4 / Dice the tuna, garnish with the pickled beetroot and a small amount of salmon roe. Add a couple of dashes of La Divine emulsion from the syphon and serve.
Duck breast in mushroom sauce
4 duck breast fillets
500 g white mushrooms
1 onion
3 teaspoons green peppercorns
mustard
2 tablespoons sour cream
salt
1 / Pour the beer into a dish. Add the duck breast fillets and marinate for 4 hours.
2 / Rinse the mushrooms under running water and allow to drain. Peel and dice the onion. Drain the duck fillets and set apart.
3 / Pour the marinade into a saucepan, heat up with the diced onion at a high temperature. Season with salt, add the mustard and the sour cream. When the sauce is creamy remove from the heat but keep warm.
4 / Fry the duck breast with its skin-side down for 5 minutes at high temperature. Remove the fat from the pan from time to time. Turn the duck and fry for another 5 minutes. The meat should still be pink.
5 / Remove the skin from the duck fillets, separate and arrange them on the plate. Pour over the mushroom sauce. Serve with potatoes sprinkled with parsley and a green salad.
Citrus salad, ice cream and sabayon Pink Killer
For the Pink Killer ice cream:
4 egg yolks
50 g sugar
300 g milk
200cl Pink Killer
2 g xanthan gum
6 egg yolks
12 half eggshells of Pink Killer
9 half eggshells sugar
oranges
blood oranges
pomelo
grapefruit
mini kiwi
clementine
mandarin
1 / Prepare a crème anglaise (a custard) with the sugar, eggs and milk.
Blend the Pink Killer with the xanthan until it froths up.
Blend the froth with the crème anglaise and place in the freezer.
2 / Peel and dice the citrus fruits.
Steep the more bitter citrus fruits in a syrup of half sugar and half water to tone down the flavour.
3 / Whisk the egg yolks, the sugar and the Pink Killer at a low temperature to create the base for the sabayon.
Then heat up the mixture and continue to whisk until the sabayon is ready – it should be light and airy.
4 / Puree the ice cream in a Packojet or blender and arrange a ball of ice cream together with the sabayon in a glass dish.
Serve with the Pink Killer fruit salad.
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