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Razor clams in pickled lemon sauce with potato purée
Navajas en escabeche de limón y pure de patatas
- Serves
4
as a sharing plate - Difficulty
Easy
By Fiona Dunlop
Published 2023
Intriguingly architectural in appearance, this appetizer is perfect for sharing—though may entail a fight over the last clam. There is an incredible mixture of flavors in the sauce, and you can even toss in a few capers for extra bite.
Ingredients
1 thumb-sizepiece ½ stick 1
Method
For the escabeche (pickled sauce), mix the ginger, lemongrass, cayenne, and lemon juice and set aside.
Mash the potatoes with the butter and egg-yolk.
In a small bowl, mix the gomasio, almonds, sesame seeds, and lard, then stir this into the potato purée. Place in a pastry bag.
Heat a grill pan over high heat. Place the razor clams briefly on the pan, just until they sta
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