Shellfish mousse with softshell clam, razor clam, sea urchin and whelk

Ingredients

• For shellfish:
• 450 g (1 lb) softshell clams
• 450 g (1 lb) razor clams
• 225 g (½ lb) whelks (in brine)
• 4 green sea urchins
• Shallots in sufficient quantity
• White wine in sufficient quantity
• Lime in sufficient quantity
• Ginger in sufficient quantity
• Oil in sufficient quantity
• Lemon in sufficient quantity
• Chives in sufficient quantity
• For shellfish mousse:
• 500 ml (2 cups) shellfish juice
• 1 shallot
• Ginger in sufficient quantity
• Cream in sufficient quantity
• 5 gelatin sheets
• 320 g (⅔ lb) whipped cream
• For “crunchy”:
• Panko breadcrumbs in sufficient quantity
• Sunflower seeds in sufficient quantity
• Kasha in sufficient quantity
• Lemon in sufficient quantity
• Fennel pollen in sufficient quantity
• For yuzu gel:
• 300 ml (1 ⅜ cup) yuzu juice
• 140 ml (½ cup) water
• 25 g (2 Tbsp) sugar
• 1,2 % agar agar
• Plating:
• Nori
• Sea asparagus
• Lemon caviar
• Trout roe
• Herbs
• Flowers or young shoots (fennel, celery, cilantro, marigold, etc.)

Preparation

For shellfish

• Wash all shellfish.
• Open the clams (softshell and razor), add shallots and white wine; save the juice.
• Open the raw sea urchins.
• Trim the whelks.
• Season separately with lemon oil, grated lime rind, chives and frozen grated ginger. Serve at room temperature.

For shellfish mousse

• Without browning, sweat the diced shallot and chopped ginger in olive oil, then add shellfish juice and a little cream, cook 20 minutes. Drain.
• Weigh out 500 g (1.1 lb) of creamed shellfish juice, adjust seasoning, and set with 5 gelatin sheets after wringing to remove excess water. Let cool. Gently incorporate 320 g (⅔ lb) of whipped cream. Transfer to an acetate sheet-lined mould approximately 2 to 2.5 cm (0.7 to 0.9 inches) deep. Freeze.
• Using cookie cutters, cut out rings having an outer diameter of 7 cm and an inner diameter of 5.5 cm. Set out to thaw on a plate.

For “crunchy”

• Pan fry panko breadcrumbs and remove excess oil with a cloth or paper towel.
• Roast sunflower seeds and kasha.
• Mix all ingredients, add grated lemon rind and fennel pollen.

For yuzu gel

• Heat yuzu juice together with water, sugar and agar agar. Maintain for 2 minutes at 90°C (195°F). Let cool. Mix. Transfer to a mini pipette.

Plating

• Fill the middle of the mousse with the different shellfish.
• Top with “crunchy.”
• Add julienned nori, herbs and sprouts, lemon caviar and trout roe.
• Add a few pearls of yuzu gel.