Carrot Mousse with Clam Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 225 g/8 oz clams
  • 85 g/3 oz mirepoix (celery, leek, onion)
  • A little oil
  • 150 ml/¼ pint fish stock
  • 50 ml/2 fl oz dry white wine
  • 1 stalk parsley
  • 450 g/1 lb carrots, roughly chopped
  • ½ orange, juice and zest
  • 2 eggs
  • 225 ml/8 fl oz double cream
  • A little butter
  • 1 tsp chopped parsley


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Clean the clams thoroughly. Heat the oil in a saucepan, then add the mirepoix of vegetables and sweat until they are soft. Add the fish stock, white wine and parsley stalks, and bring to the boil. When boiling, add the clams, cover and cook over a high heat until they open, stirring occasionally; this will only take 4 or 5 minutes. When cooked, tip the clams out into a collander, allow to drain until cold, then remove the meat from the shells. Strain the liquor through muslin and reserve.

    Cook the carrots in the orange juice, zest and a little water to cover until soft. Drain and place into a food processor or liquidizer until a smooth purée. If the resulting purée is quite wet, dry it out by placing the purée in a heavy-based saucepan over a low heat, stirring occasionally, until some of the moisture has evaporated. Allow to go cold. Beat the eggs, and, when the carrot purée is cold, mix in the eggs together with 50 ml/2 fl oz of the cream. Season to taste. Butter four 85 ml/3 fl oz round or oval moulds and fill each with the carrot mixture. Top each mould with buttered tin foil and poach in a bain-marie in the oven for 20 minutes.

    While the carrot mousses are cooking, set the clam liquor in a saucepan over a high heat and reduce until it has almost all gone. Then add the remaining cream, return to the boil and reduce until it starts to thicken.