Episode 33 - Tarragon and Dill Nage
Tarragon and Dill Nage with Pipis and Cauliflower
100 grams butter
1 tbsp oil
3 baby carrots
4 garlic cloves, finely chopped
800 grams pipis
1 small bunch tarragon leaves, 1 sprig reserved for garnish
1 small bunch dill fronds, 1 sprig reserved for garnish
750ml shellfish stock
10 black peppercorns
3 bay leaves
30ml lemon juice
200 grams cauliflower florets, finely sliced
Salt and pepper
- In a frypan, add 30 grams butter and oil. When hot, add shallots and carrots and cook until softened. Add garlic and cook for one more minute. Add half of the pipis, tarragon and dill and stir for 2 minutes. Add 90mls chardonnay, 90ml verjuice and bring to a boil. Once pipis have opened, remove pipis and strain nage into another pan and bring to a simmer. Add shellfish stock, peppercorns, bay leaves and reduce until half of the original volume.
- In a fry pan, heat remaining 70 grams butter. Add remaining wine and verjuice and bring to a simmer. Add remaining pipis and once opened, remove pipis from pan and reserve cooking liquid.
- Add 60ml of pipi cooking liquid to nage. Add cream, lemon juice and adjust seasoning.
- To plate, lay slices of cauliflower in the bases of four shallow bowls. Add pipis and pour over nage. Garnish with extra tarragon leaves and sprigs of dill.