Ingredients

Razor clams

3kg razor clams

1l chicken stock

750ml white wine

2 parsley bunches

50g thyme

10g crushed white pepper

5 banana shallots, sliced

5 garlic cloves

5 bay leaves

Garlic soup

1.5l clam stock

800g purple garlic

3l milk

1l cream

Parsley puree

500g parsley, freshly picked

200ml water

Ultratex 4,15%

Salt

Pepper

25ml olive oil

Parsley shards

200g parsley chlorophyll

500g potato, boiled

7 eggs, yolks removed

5g salt

Oil

Parsnip root

1kg parsnip root

100ml milk

2g salt

1 sous vide bag

Method

Razor clams

Start by giving the clams a good wash in cold water. Place them in a large and deep gastronome tray. Bring the rest of the ingredients to the boil in a pan over a high heat, then pour the stock over the clams and cover the tray for 30 seconds. Remove the stock immediately and blast chill the clams. Strain the stock and reserve.

Garlic soup

Blanch the garlic in milk twice, starting from cold to hot each time and using fresh milk. Then, blanch in 500ml of the cream and simmer until tender. Once cooked strain the garlic of the cream and reserve both components. Place the blanched garlic, garlic cream and remaining 500ml cream to the clam stock and blend in a Thermomix at 60C on high speed until smooth. Pass and reserve, when serving never boil the soup.

Parsley puree

Blanch the parsley in rapidly boiling water until tender, then remove and chill. Blend in a Thermomix on high speed with water and a drizzle of olive oil. Pass through a sieve and thicken with the ultratex 4 to obtain a stiff fluid gel, then season to taste with salt and pepper.

Parsley shards

Blend all of the ingredients in a Thermomix on high speed to get a smooth mix. Vacuum to remove air and spread an even layer over a silpat mat to cover the entire mat. Bake in the oven at 130C for approx. 20 minutes, remove and allow to air dry in a warm and dry area then peel off the shards and quickly fry in a pan with the oil heated to 180C until crispy. Drain on a paper towel and season with the salt.

Parsnip root

Place all of the ingredients in a vacuum bag, vacuum seal and cook in a sous vide at 85C for 45minutes or until cooked. Remove and chill in the bag.