Greg Doyle, Grant King, Katrina Kanetani

Steamed Whiting with Clams, Spinach and Vongole Foam

Name: Steamed Whiting with Clams, Spinach and Vongole Foam
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons brunoise leek; 2 tablespoons brunoise celery; 2 tablespoons brunoise fennel; 2 tablespoons brunoise french shallot; 50 g (1¾ oz) clarified butter; ½ garlic clove; 50 g (1¾ oz) fresh breadcrumbs; 2 tablespoons brunoise carrot; 1 glass white wine; 400 ml (14 fl oz) fish stock; 200 ml (7 fl oz) pouring (whipping) cream; 4 green beans; 1 garlic clove; 1 parsley stalk; 400 g (14 oz) clams (vongole); 400 g (14 oz) clams (vongole); 2 tablespoons snipped chives; sea salt and freshly ground black pepper, to taste; 100 g (3½ oz) butter; 4 tablespoons brunoise pancetta; sea salt and freshly ground black pepper, to taste; 2 bunches baby english spinach; ½ bunch parsley, blanched, refreshed and puréed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Parsley Crust

½ bunch parsley, blanched, refreshed and puréed
50 g (1¾ oz)

Oceania
Australia
Sydney
Main course

Method

To make the parsley crust, blend all the ingredients together, roll between sheets of baking paper and chill.

Place a pan with a lid on the heat and sweat the carrot, leek, celery, fennel, shallot, garlic and parsley stalk. Add the clams and white wine, cover with the lid and cook for a few minutes. As soon as the clams start to open, lift them out of the pan. The time