CLAM, SWEETCORN AND ALYSSUM FLOWERS
INGREDIENTS: (to serve 4)
Cauliflower stock:
780 gr cauliflower
7.8 gr extra virgin olive oil
130 gr onion, in thin julienne strips
4 gr garlic, in thin slices
650 gr water
Cauliflower purée:
400 gr cauliflower Plenty of salted water
Sweetcorn grains:
20 dwarf corncobs
Cooked sweetcorn:
160 gr sweetcorn grains
160 gr cauliflower stock
5 gr cauliflower purée
0.5 g horseradish
3 gr virgin olive oil
Saltwater: (for opening the clams)
500 gr water
10 gr sea salt
Clams:
12 giant clams
500 gr saltwater
Others:
Hazelnut oil White alyssum flowers
PREPARATION:
Cauliflower stock: Remove the leaves from the cauliflower and wash. Drain and dry. Cut the leaves into pieces 2 x 2 cm. Cut the stalks into pieces 2 x 2 cm. Separate 40 gr. Heat the oil in a pan. Add the onion, garlic and unweighed cauliflower. Sauté gently for 15 minutes without browning. Add the water, bring to the boil and simmer for 20 minutes. Remove from the heat and add the leaves and the separated stalks. Cover with kitchen film and leave to infuse for 1 hour. Strain.
Cauliflower purée: Remove the leaves from the cauliflower and separate the flower stems. Place in a pan, cover with water and blanch over a high heat. When the water boils, drain. Heat water with a pinch of salt and, when boiling, add the blanched cauliflower stems and cook for 20 minutes. They should be overcooked. Drain and dry in a frying pan for 10 minutes over a medium heat, without browning. Blend to make a perfectly smooth cream. Strain, cool and set aside.
Sweetcorn grains: Peel the cobs, setting aside the inside leaves. Remove the grains from the cobs.
Cooked sweetcorn: Place the sweetcorn grains in a pan and cover with the cauliflower stock. Bring to the boil and cook for 1 minute. Bind with the cauliflower purée and dress with virgin olive oil and freshly grated horseradish. Season with salt. All this should be done at the last minute, just before serving.
Saltwater: Add the salt to the water in a pan and dissolve with the help of a handheld beater. Keep at room temperature until needed.
Clams: Just before serving, place in a pot of boiling saltwater (20 gr per litre) for a few seconds to open.
Cauliflower purée: Remove the leaves from the cauliflower and separate the flower stems. Place in a pan, cover with water and blanch over a high heat. When the water boils, drain. Heat water with a pinch of salt and, when boiling, add the blanched cauliflower stems and cook for 20 minutes. They should be overcooked. Drain and dry in a frying pan for 10 minutes over a medium heat, without browning. Blend to make a perfectly smooth cream. Strain, cool and set aside.
Sweetcorn grains: Peel the cobs, setting aside the inside leaves. Remove the grains from the cobs.
Cooked sweetcorn: Place the sweetcorn grains in a pan and cover with the cauliflower stock. Bring to the boil and cook for 1 minute. Bind with the cauliflower purée and dress with virgin olive oil and freshly grated horseradish. Season with salt. All this should be done at the last minute, just before serving.
Saltwater: Add the salt to the water in a pan and dissolve with the help of a handheld beater. Keep at room temperature until needed.
Clams: Just before serving, place in a pot of boiling saltwater (20 gr per litre) for a few seconds to open.
TO SERVE:
Open the clams and remove the flesh from the shells. Brush the clams with a few drops of hazelnut oil and sear under the grill. Arrange a few crisp sweetcorn leaves on a plate and top with the hot cooked sweetcorn and horseradish (leaving the leaves partly visible). Top this with the hot clams dressed with hazelnut oil. Decorate the corn with 6 alyssum flowers.