Grilled French gherkins with raw and cooked shellfish

For 4 people

• 4 large size French gherkins (uncooked)
• 48 cockles (uncooked)
• 16 razor shell clams
• ½ bunch of tarragon
• 100 g of white tarama
• ½ bunch of chervil
• 4 branches of purslane
• Olive oil
• 150 g butter

Method
Rince the shellfish. Open the raw shellfish. Open the cooked shellfish and put them in a saucepan filled with 0,5cm of water. Prepare the tarama and add the tarragon. Prepare the emulsion of shellfish by adding the butter (100 – 150g) to the cooking juice of the shellfish. Bring to the boil but do not overcook. Prepare the fresh herbs. Grill the French gherkins. Prepare and dress the plates, check the seasoning.

Wine recommended

Bourgueil  "Nuit d’ivresse": This high quality wine is quite light and will go well with this health-focused dish.