Hanger steak, clams, smoked garlic, sea vegetables by Paul Foster - Print Recipe

1

Heat a large pan with a tightly fitting lid over a high heat. Add the clams and white wine, replace the lid and cook until the clams have opened, for approximately 2–3 minutes. Transfer to a tray to cool

500g of parlourde clams, washed
100g of white wine

2

Once cooled, pick the meat out of the clams and keep in the fridge until needed

3

Preheat the oven to 100°C

4

Cut the garlic bulb in half and pan-fry the flat side in the butter until golden. Remove from the heat and place in the oven for 15 minutes until the cloves are soft. Remove the cloves, pour the butter over the top and reserve until needed

smoked garlic, 1 bulb
100g of butter

5

Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm

12 chervil tubers, small

6

Sear the steaks in a hot pan and add the butter, turning every 30 seconds whilst the butter is foaming. Add the tubers and cook for 4 minutes in total. Leave the meat to rest for 5 minutes

4 hanger steaks, each weighing 200g, trimmed
100g of butter

7

Blanch the sea vegetables for 30 seconds in boiling water

50g of sea purslane
50g of sea campion
50g of sea kale
50g of rock samphire

8

Carve the hanger steak thinly against the grain, season with sea salt and place on the plate. Mix the smoked garlic, clams and sea vegetables together, warm gently in a pan and arrange over the steak. Place the chervil tubers beside the steak and serve

sea salt

Hanger steak, clams, smoked garlic, sea vegetables

Ingredients

Hanger steak

Clams with smoked garlic

Chervil tubers

Sea vegetables

Method