Turbot with Hasselback Potatoes and Clams Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, weighing approx. 220g each
• 50g of chives, chopped
• 200g of sunflower oil
• 10g of olive oil
• 300g of shallots, chopped
• 15g of parsley stalks
• 300g of white wine
• 135g of double cream
• 30g of white balsamic vinegar
• 250g of unsalted butter, chilled and cubed
• sea salt
• 100g of Panko breadcrumbs
• 50g of parsley
• 15g of chervil
• 80g of unsalted butter, softened
• 100g of white bread
• 40g of Parmesan, finely grated
• 250g of clams, live, purged in salted water for 2 hours (replace the salted water with fresh salted water halfway through)
• 1 dash of olive oil
• 2 shallots, sliced
• 10g of parsley stalks
• 125ml of white wine
• 20g of samphire
• 4 Ratte potatoes, or other large new potatoes
• 1 sprig of thyme
• olive oil, for drizzling
• crème fraîche, to garnish
• caviar, to garnish (optional)