John Dory with Herb Dumplings, Clams and Vermouth Sauce Recipe - Great British Chefs

Ingredients

• 450g of Maris Piper potatoes
• 60g of 00 flour
• 1 egg yolk
• 10g of Parmesan, grated
• 25g of potato starch
• 1 knob of unsalted butter
• 5g of parsley leaves, finely chopped
• 5g of tarragon leaves, finely chopped
• 5g of chives, finely chopped
• 1.4kg John Dory
• 30g of sunflower oil
• 25g of unsalted butter
• 10g of lemon juice
• 250g of palourde clams
• 1 tbsp of salt
• 1 shallot, sliced
• 1 handful of parsley stalks
• 50g of white wine
• 50g of olive oil
• 180g of onion, sliced
• 360g of vermouth
• 360g of double cream
• salt to taste
• mint leaves to taste, chopped
• tarragon leaves to taste, chopped
• parsley leaves to taste, chopped
• 50g of chopped chives
• 200g of neutral oil
• 300g of broad beans, podded
• 100g of rock samphire, (tender stems only)