Turbot with Hasselback Potatoes and Clams Recipe

Name: Turbot with Hasselback Potatoes and Clams Recipe
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)

www.greatbritishchefs.com

Baked turbot is topped with a vibrant herb crust, served with hasselback potatoes and an indulgent clam and samphire butter sauce in this impressive recipe.

View full recipe on www.greatbritishchefs.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.

Share this recipe:

Cooking tools:

Oven
Saucepan
Chef's knife
Cutting board
Baking sheet
Food processor
Whisk
Mixing bowl
Fine-mesh sieve
Spoon
Tongs
Plate
Serving platter

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)