Signature dish
Razor clams, minerals and sour cream
Rasmus Kofoed · 1974 · Geranium, Copenhagen
A tartare of diced razor clam bound with crème fraîche and lemon, served inside an edible baked dough 'shell' painted with charcoal and algae powder to look like the real one.
Why it works
The lemon juice and zest denature the proteins of the raw diced clam so the flesh firms without any heat, while the fat of the 38% crème fraîche coats the dice and slows the acid's action on them.