the-grand-hotel-Brighton-turbot-and-seafood-casserole -

Ingredients

• 1 fillet of turbot (about 140g), skin removed
• 1 shallot, finely chopped
• 3 slivers of garlic, crushed
• 8 clams or cockles, cleaned and rinsed
• 50 ml white wine
• 2 to 3 tbsps single cream
• juice of half a lemon
• dill, chopped
• parsley, roughly chopped
• butter
• olive oil
• salt and pepper
• vegetable of your choice (such as samphire, blanched)