Dalat Artichoke In Clam Iodine Dressing
|Clams||1 1⁄5 Kilogram|
|White wine||40 Milliliter|
|Olive oil||2 Tablespoon|
|Sea urchins||60 Gram|
|Salmon caviar||50 Gram|
|Sherry vinegar||2 Tablespoon (Xeres' Vinegar)|
|Olive oil||1⁄4 Cup (4 tbs)|
Boil the artichoke in water for about 45 minutes until the bottom is soft.
Saute clams in olive oil and butter with shallots, cream, wine, salt, pepper and mustard.
When they are cooked, take the clams out and reduce the remaining juice by half.
Add the sea urchins, salmon eggs (or caviar), parsley, olive oil and vinegar to the reduced juice to complete the sauce.
Spread sea urchins on a slice of brown bread and grill until crispy