BLACK COD & FROMAGE BLANC by Ducan Holmes - Isigny Sainte-Mère
- For 4 persons person - Difficulties Difficult Preparation - LITTLENECK CLAMS 1. Heat a large, wide pot over high heat, adding just enough grapeseed oil to
Ingredients
- 5 pounds littleneck clams, washed and purged in water 3 shallots, peeled and sliced 4 claves of garlic, peeled and sliced 3 sprigs of thyme 200g white wine
- 200g clam broth 25g Isigny Sainte-Mère Crème fraîche 25g Isigny Sainte-Mère Fromage Blanc 300g Isigny Sainte-Mère butter (unsalted) eut into cubes and cold Salt Lemon
- 300g whole new potatoes 6 sprigs thyme 20g salt
- 4 portions of skin on black cod, each at 3 oz 10g tarragon, chopped 10g chive, sliced 10g parsley, chopped
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