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.