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Cold cream of potato with grilled razor shells, duck ham and poached quail egg

Light and refreshing, high in protein and low in calories. Razor shells are rich in iron, potassium and phosphorus. They are good for people who do not want to gain weight and want to be well nourished.

  • Easy

  • 10 minutes

  • 3 tins of Cuca razor shells 4/8 pieces.

  • 10 medium-sized potatoes.

  • 1 kg. cooking salt

  • 750 ml. cream

  • Half a litre of milk

  • 200ml. juice from the razor shells

  • 4 quail eggs

  • 50 gr. duck ham cut into shavings

  • Salt


Remove the razor shells from the tin and drain them. Reserve the water for the cream of potatoes. Pour the cooking salt onto a baking sheet and on top the potatoes, washed and unpeeled.

Bake at 200ºC for approximately 45 minutes.

They will be done when they are soft when punctured.

Cut the potatoes in halves and while still hot mash through a colander. We need about 400 gr. of potato pulp.

In a pot, warm up the cream and let it reduce to almost half. Then add the milk and the razor shell juice, let boil for 2 minutes and remove from fire, set aside.

Away from the fire add the potato pulp and mash it well. If it is too thick, add milk to thin it. Add salt to taste and when it has cooled keep it refrigerated until it is to be served.

To poach the eggs, put water, salt and a splash of white wine vinegar in a pot to boil.

Add the 4 quail eggs and let them boil softly for about 30 seconds.

Remove from the boiling water and shock them in ice water to stop the cooking.

To serve, ladle the cold cream of potato into 4 soup plates. Place in the centre3 razor shells per plate, a poached quail egg and duck ham shavings. Add a fine drizzle of extra virgin olive oil.