Spinach, rocambole garlic and chanterelles, sautéed in French butter, served over cow’s milk ricotta cheese with toasted nori and ebi furikake. Nori is a type of seaweed commonly seen in sushi bars as the wrapping for makizushi (rolled sushi). Furikake is a Japanese condiment, meant to be sprinkled over steamed rice. This version had tiny dried shrimp instead of katsuobushi (dried bonito flakes).
This was a partial adaptation of this New York Times recipe. I used little-neck clams, squid, haddock, monkfish and cod. The clams were steamed in Belgian beer, with a few sprigs of thyme and some chopped rocambole garlic. I eliminated the saffron and garlic-saffron rouille. I also used half Belgian beer and half fish stock.