Makes 4 Appetizer Servings
|Riesling or Sparkling White Wine (Cremant, etc)|
Geoduck siphon meat has a crisp, slightly crunchy texture and is delicious served raw. Here it’s dressed with orange oil and tarragon oil, then garnished with orange, tarragon, and fresno pepper for a refreshing & intriguing blend of colors and flavors.
The finished dish is light, sweet, herby, and slightly spicy without overpowering the clam-flavor of the geoduck. It makes a beautiful appetizer.
- Siphon Meat of 1 Geoduck
- 1/2 Red Fresno Pepper
- Orange Zest, Microplaned
- Orange Supremes, thinly sliced (How to Cut Citrus Supremes)
- 1/2 tsp Fresh Tarragon, Minced
- Sea Salt
- Orange Oil:
- Juice of 1 Orange
- 1 tbsp Extra Virgin Olive Oil
- Tarragon Oil:
- 1/2 bunch of Fresh Tarragon
- 1/2 cup Extra Virgin Olive Oil
- Pinch of Salt
Note: To protect your oil’s color, make sure the mixture doesn’t get hot from the blender engine (if it starts to warm up, stop the blender briefly to let it cool).
Strain the tarragon oil through a fine mesh strainer into a bowl over ice.