Turbot With Razor Clam Sauce Vierge
This flavorful dish combines succulent razor clams with tender turbot fillets, all brought together with a fragrant sauce vierge. The delicate flavors of the seafood are enhanced by the zesty lemon and aromatic coriander, creating a dish that is both elegant and delicious. Serve this impressive meal at your next dinner gathering to impress your guests with the taste of the ocean.
— Constant Cookbook
Ingredients
- 12 razor clams
- 85ml/3fl oz white wine
- 125ml/4fl oz olive oil
- ½ tsp coriander seeds
- 1-2 shallots
- 1 garlic
- 4 x 175g/6 oz turbot
- 2 tbsp roughly chopped fresh flatleaf parsley
- 2 very ripe tomatoes, peeled, deseeded and finely chopped
- ½ lemon
Instructions
- Heat a frying pan with a lid until hot. Add the razor clams and wine and cover with the lid. Steam the razor clams for 1-2 minutes, or until they have opened. Discard any clams that have not opened. Pour the contents of the pan into a colander over a bowl.
- Pull the razor clam flesh from the shells (discard the shells) and carefully wash to remove any grit. Remove the dark grey part (the stomach), found roughly running down the middle of each clam. Finely chop the razor clams.
- To make the sauce vierge, place all but one tablespoon of the olive oil into a small pan over a low heat. Add the coriander seeds, shallots, garlic and chopped clams and cook for ten minutes, but do not boil.
- Heat a separate frying pan until hot and add the remaining olive oil and the turbot fillets. Fry for 3-4 minutes on each side, or until just cooked through. Remove the turbot from the pan and place onto a plate to prevent them from cooking any further. Season, to taste, with salt and freshly ground black pepper and a little lemon juice.
- To serve, remove the whole garlic clove from the sauce vierge, then stir in the chopped tomatoes, remaining lemon juice and parsley and return to the heat to warm through. Season, to taste with salt and freshly ground black pepper.
- Place a turbot steak onto each serving plate and spoon the razor clam sauce vierge over the top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.