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Razor clam in almond fat
Real Academia de Gastronomía
Madrid, Spain
Having recently arrived from elBulli in 2007, Marcos Morán set about creating an exclusive homage to the shellfish of the Cantabrian coast—clams, scallops, cockles, and razor clams, all prepared with vegetable oils. His razor clams were lightly vacuum-cooked with almond oil and served on a cream sauce.
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Details
- Title: Razor clam in almond fat
- Location: Prendes, Spain
- Original Source: Fotos realizadas para el libro de Montagud Editores: “Casa Gerardo. Cocina Contemporánea Asturiana.”
- Rights: MONTAGUD EDITORES ®Mencia Gastronomia S.L.
- Restaurant: Casa Gerardo
- Photographer: Mikel Ponce
- Chef: Pedro and Marcos Morán
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