Turbot with spiced mussel and clam broth


First published in 2015
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Place the mussels and clams in a saucepan and add the white wine. Bring to a gentle boil, cover and cook for 2-3 minutes. Check to see that all the mussels and clams have opened. If not, continue to cook for another 1-2 minutes
Strain and reserve the cooking liquor. While the shellfish is still warm, remove the whole clams from their shells and half of the mussels from theirs, with the meat left in the other half
In a separate saucepan, melt 30g of butter and sweat the shallot and garlic until soft. Add the spices and the flour, stir and cook out for 30 seconds
Add the cooking liquor from the shellfish in thirds, whisking each time, and bring to the boil. Continue until the mixture thickens into a thin sauce
Stir in the crème fraîche and parsley, adding a little green Tabasco and lemon juice to taste. Remove from the heat
Place a large frying pan over a high heat and add a small amount of vegetable oil. Once hot, season the fish with salt and pepper and sear in the pan until golden. Turn the turbot over, remove the pan from the heat and alow the fish to finish cooking in the pan for another 3-4 minutes. Remove the fillets from the pan and place seared-side up in the broth
Add the shellfish to the pan with the turbot and broth and bring back to a gentle simmer for 8-10 minutes
Carefully remove the shellfish and divide between 4 large, shallow bowls. Place a fillet of turbot on the bed of mussels and clams and finish by ladling the hot broth over the top. Serve immediately
First published in 2015
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