Simple Turbot Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, 150g each
• 1000g of mussels
• 500g of clams, small
• 200ml of white wine
• 30g of butter
• 100g of shallots, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 tsp curry paste
• 1 pinch of saffron, large
• 25g of plain flour
• 200ml of crème fraîche
• 1 tbsp of parsley, chopped
• lemon juice to taste
• 1 dash of Tabasco green
• vegetable oil
• salt
• pepper