Foodservice / Recipes

Recipes of Cédric Bourassin, Chef of the Berceau des Sens, can be discovered on the Gault et Millau website.

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

Written by Gault & Millau

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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:

Photo credit and content: Gault & Millau

Monkfish, stuffed razor clams and lemon sauce

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

Instructions

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.

6 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.