Seared escolar, stuffed cherrystone clam, uni butter, caramelized fennel, orange vinaigrette, tarragon at Telegraph
Seared escolar, stuffed cherrystone clam, uni butter, caramelized fennel, orange vinaigrette, tarragon ($22)
This dish was happily born out of a mistake! Our original idea was simply going to be a bowl of cherrystone clams with uni butter, and it just didn't work - the clams were too big. All of the sudden we had 100 clams on our hands, and put our heads together to come up with another dish. We’ve done stuffed clams in the past and they came out really well, so we incorporated that here with a simple stuffing of garlic, shallot, herbs and lemon. The uni butter is just delicious, so we kept that element and added a nice piece of fish - we chose escolar because we all love it, it’s hearty and delicious, and with the uni butter, it adds a nice richness to the clam. We do the orange vinaigrette in a foam, to add an element of lightness. The caramelized fennel was in the original dish, and we kept it here, because it adds an amazing sultry flavor.
Pairing: 2011 Gysler Silvaner Halbtrocken from Rheinhessen, Germany - clean as a whistle, carrying a finely calibrated balance of lime, celery, cardamom, and mint
farmers' market, sustainable, sea urchin, foam, and infused
Posted 09/05/12
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