Turbot with herb crust with hasselback potatoes, clams and butter sauce - Hap en Tap | Picky
A mouthful, this Herb Crust Turbot with Hasselback Potatoes, Clams and Butter Sauce, but it's so good!
Ingredients
- 4 Turbot fillet
- 50 g Chives (fresh)
- 200 g sunflower oil
- 10 g Olive oil
- 300 g shallots
- 15 g Parsley (fresh)
- 300 g White wine
- 135 g full cream
- 30 g White wine vinegar
- 250 g Butter
- Coarse sea salt
- 100 g Panko
- 50 g Parsley
- 15 g Chervil (fresh)
- 80 g Unsalted butter
- 100 g White bread
- 40 g Parmesan (powder)
- 250 g clams
- Olive oil
- 2 shallots
- 10 g Parsley (fresh)
- 125 ml White wine
- 20 g samphire
- 4 Ratte potatoes
- 1 Thyme (fresh)
- Sour cream
- Caviar
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