Culinary Arts: Monkfish, stuffed razor clams and lemon sauce recipe

Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we’re sharing one of his recipes publishes on the Gault & Millau website:

Ingredients

3kg monkfish tail (trimmed clean, about 1.4kg)

Razor clams

• 1kg of XXL Jumbo razor clams

• 200g onions

• 100g shallots

• ¼ bunch of parsley

• 2 cloves garlic

• 0.5L white wine

• Thyme

Shellfish velouté

• 250g razor clam juice reduced and developed

• 15g butter

• 15g flour

• 100g of cream 35% liquid

• Breadcrumbs

Garnish

• 600g fresh peas (net weight)

• 30 mini asparagus

• 15 small onions stems

• 1 sprig fresh thyme

Radishes

• 15 round radishes

• Butter

• Salt, pepper and sugar

• White balsamic vinegar

Sauce

• Finished veal jus

• The juice and zest of 2 lemons

• The zest of 2 limes

Finishing touches

• 2 marigold flowers

• 1 box of Affilla Cress

• Roasted pine nuts

• Chive oil

• Chopped chives

Preparation

MONKFISH

• Skin and roll the monkfish.

RAZOR CLAMS

• Wash them thoroughly, then open them marinière style (without overcooking them).

• Separate the clam head and check one by one if they are clean.

• Cut them in chunks and set aside.

• With the rest of the razor clam bodies, wash them one by one and chop them.

• Sweat them in olive oil, add the rest of the shallots and onions, then the clam juices and cook for 30 minutes.

• Filter and leave to settle to remove all traces of sand.

VELOUTÉ

• Reduce the jus to 250g then make a separate roux.

• Bring it all together and add cream. Bring to a boil. Filter and cool.

• Bind the chunks with the velouté then arrange in staggered rows. Sprinkle with bread crumbs.

GARNISH

• Make a fine pea puree. In a casserole dish, quickly sweat the peas in olive oil, moisten by adding broth, add the thyme and season.

• Cook thoroughly with the lid on.

• Mix very quickly at the end of cooking and put on ice to retain the colour.

• Trim and blanch the onions for 1 minute. Cut them in 2 then grill them on the griddle.

RADISHES

• Trim them, cut them in half then blanch them for 1 minute in salted water.

• Colour them face down then add the butter, sugar, salt and pepper, then glaze with the vinegar. MONKFISH

• Make double portions (about 200g), then put in the oven at 83 ° C for 14 minutes.

• Leave it to stand before serving.

• Cut this portion in half (trim the ends), then add a few drops of lemon, olive oil, fleur de sel and Sarawak pepper.

Photo credit and content: Gault & Millau