Carrot Mousse with Clam Sauce

Name: Carrot Mousse with Clam Sauce
Yield: Serves 4
Ingredients: 225 g/8 oz clams; 85 g/3 oz mirepoix (celery, leek, onion); 85 g/3 oz mirepoix (celery, leek, onion); A little oil; 85 g/3 oz mirepoix (celery, leek, onion); 50 ml/2 fl oz dry white wine; 150 ml/¼ pint fish stock; 450 g/1 lb carrots, roughly chopped; 1 stalk parsley; 2 eggs; ½ orange, juice and zest; A little butter; 225 ml/8 fl oz double cream; 1 tsp chopped parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

225 g/8 oz clams
85 g/3 o

Fish course
Pescatarian
Gluten-free

Method

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 brin