Shellfish, Wild Garlic, Almond
List of ingredients
Almond Milk
100 g blanched almonds
6 g blanched garlic
500 g whole milk
10 g salt
Celery Gel
200 g cockles
50 g celery stalk
10 g shallots
50 g white wine
50 g water
6 g kuzu
Wild Garlic Oil
200 g wild garlic
250 g neutral oil
Shellfish
1 kg cockles
1 kg razor clams
1 kg scallops
Chawanmushi
400 g shellfish stock
130 g almond milk
80 g water
2 eggs
Sommelier’s tip
Chablis Premier Cru Mont de Milieu
Choose a Chablis Premier Cru Mont de Milieu to accompany this dish of textural finesse. Its floral nose harmonizes with the celery and wild garlic, while the wine’s citrus notes highlight the shellfish’s iodine character. The satiny structure mirrors the smooth textures of the dish: the delicate chawanmushi, the silky almond milk, and the light gel set with kuzu. The wine’s firmness contrasts, adding relief and cutting through the tender flesh of the shellfish. The saline finish resonates with the dish’s briny notes, prolonging the harmony.
Method
Almond Milk
Place all ingredients in a blender and mix for 3 minutes on the highest speed. Strain through a fine chinois.
Celery Gel
Heat a sauté pan dry. Add the cockles, then all the other ingredients, and cover. Cook for 1 minute. Remove the garnish and cockles, keeping only the cooking liquid.
Wild Garlic Oil
Blend the wild garlic and oil thoroughly, then strain through a fine chinois.
Shellfish
Cook the shellfish separately in salted boiling water (5%). As soon as they open, plunge them into iced water.
Chawanmushi
Combine all ingredients in a single bowl and mix with an immersion blender. Pour into a mold and steam for 15 minutes.
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