Hanger steak, clams, smoked garlic, sea vegetables
by Paul Foster
Return to Recipe
Print
Ingredients
Fresh Meat
4 hanger steaks, each weighing 200g, trimmed
Dairy
200g of butter
Store Cupboard
sea salt
Fish & Shellfish
500g of palourde clams, washed
Beverages
100g of white wine
Delicatessen
smoked garlic, 1 bulb
Speciality Ingredients
12 chervil tubers, small
50g of rock samphire
Fruit & Vegetables
50g of sea purslane
50g of sea kale
Salad & Fresh Herbs
50g of sea campion