Razor Clams in Borage Butter with Pickled Shallots and Pine Nuts
Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
Ingredients
- 25 g Sugar
- 150 ml Cider Vinegar
- 100 g Unsalted Butter
- 1 tsp Lemon Juice
- 10 g Borage
- 10 g Chives
- 10 g Curly Parsley
- 10 g Chervil
- 1 pinch Salt
- 15 g Salt
- 1 pinch Thyme Fresh leaves
- 3 piece Star Anise Whole
- 3 piece Juniper Berries
- 3 piece Black Peppercorns
- 12 g Pine Nuts Toasted
- Borage Flowers For garnish
- 50 ml Vegetable Oil For frying
- 12 piece Razor Clams
- 2 piece Shallots Thinly sliced into rings
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