Culinary Arts
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Culinary Arts: Monkfish, stuffed razor clams and lemon sauce recipe

Gault & Millau
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Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we’re sharing one of his recipes publishes on the Gault & Millau website:


3kg monkfish tail (trimmed clean, about 1.4kg)

Razor clams

  • 1kg of XXL Jumbo razor clams
  • 200g onions
  • 100g shallots
  • ¼ bunch of parsley
  • 2 cloves garlic
  • 0.5L white wine
  • Thyme

Shellfish velouté

  • 250g razor clam juice reduced and developed
  • 15g butter
  • 15g flour
  • 100g of cream 35% liquid
  • Breadcrumbs


  • 600g fresh peas (net weight)
  • 30 mini asparagus
  • 15 small onions stems
  • 1 sprig fresh thyme


  • 15 round radishes
  • Butter
  • Salt, pepper and sugar
  • White balsamic vinegar


  • Finished veal jus
  • The juice and zest of 2 lemons
  • The zest of 2 limes

Finishing touches

  • 2 marigold flowers
  • 1 box of Affilla Cress
  • Roasted pine nuts
  • Chive oil
  • Chopped chives









  • Skin and roll the monkfish.


  • Wash them thoroughly, then open them marinière style (without overcooking them).
  • Separate the clam head and check one by one if they are clean.
  • Cut them in chunks and set aside.
  • With the rest of the razor clam bodies, wash them one by one and chop them.
  • Sweat them in olive oil, add the rest of the shallots and onions, then the clam juices and cook for 30 minutes.
  • Filter and leave to settle to remove all traces of sand.


  • Reduce the jus to 250g then make a separate roux.
  • Bring it all together and add cream. Bring to a boil. Filter and cool.
  • Bind the chunks with the velouté then arrange in staggered rows. Sprinkle with bread crumbs.


  • Make a fine pea puree. In a casserole dish, quickly sweat the peas in olive oil, moisten by adding broth, add the thyme and season.
  • Cook thoroughly with the lid on.
  • Mix very quickly at the end of cooking and put on ice to retain the colour.
  • Trim and blanch the onions for 1 minute. Cut them in 2 then grill them on the griddle.


  • Trim them, cut them in half then blanch them for 1 minute in salted water.
  • Colour them face down then add the butter, sugar, salt and pepper, then glaze with the vinegar.

  • Make double portions (about 200g), then put in the oven at 83 ° C for 14 minutes.
  • Leave it to stand before serving.
  • Cut this portion in half (trim the ends), then add a few drops of lemon, olive oil, fleur de sel and Sarawak pepper.

Photo credit and content: Gault & Millau

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Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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