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Tomato “fondant”

Ingredients

• 400 ml (1 1/2 cup) tomato sauce
• 1 shallot, finely chopped
• 2 garlic cloves, sliced
• 15 ml (1 tbsp.) sugar
• 15 ml (1 tbsp.) Xeres vinegar
• 15 ml (1 tbsp.) olive oil

Preparation

Sweat the shallot and garlic without browning them. Add the sugar and the Xeres vinegar. Then, add the tomatoes and allow to reduce for 30 minutes.

Appareil

Ingredients

• 65 g (2 oz) chorizo, diced
• 1 shallot, finely chopped
• 1 garlic clove, sliced
• 5 g (1 tsp.) thyme
• 15 g (1 tbsp.) jalapeño pepper, seeds removed and diced
• 5 g (1 tsp.) piment de Sainte-Béatrix (Sainte-Béatrix pepper) or Espelette pepper
• Salt and pepper
• 60 ml (4 tbsp.) vermouth
• 30 ml (2 tbsp.) tomato “fondant”
• 125 ml (1/2 cup) fumet
• 450 g (1 lb) clams in the shell, rinsed in cold water (size should fit in ramekins)
• Pastry dough, store-bought
• 1 egg white
• Salt and pepper

Preparation

Cook the chorizo in a saucepan until it becomes crispy. Add the shallot, garlic, thyme, jalapeño pepper and piment Sainte-Béatrix. Add salt and pepper. Deglaze with vermouth and then immediately add the tomato “fondant” and the fumet. Let the mixture reduce by half.

In individual ramekins, pour the mixture and add some clams. Roll out the pastry dough to 1 mm (1/16 in) thick and use egg white to glue it  to inside of the ramekin. Brown the dough and place it in the refrigerator for 20 minutes. Bake for 15 minutes at 415°F (210°C). Meanwhile, prepare the cheese sauce.

Cheese sauce

Ingredients

• 125 ml (1/2 cup) milk
• 150 g (6 oz) le riopelle de l’Îsle

Preparation

Cut the Le riopelle de l’Îsle cheese into little cubes. Heat the milk until almost boiling. Pour the milk over the cheese and mix with a hand blender. Filter with a China cap strainer. Keep warm in a double boiler.

Presentation

Serve the cheese sauce on the side. At the table, break the crust with a spoon and pour a bit of cheese directly into the ramekin.