Seabass, Razor Clam and Salsify - James Martin Chef
This is Tommy Banks' recipe for Seabass, Razor Clam and Salsify. Razor Clam is one of Tommy's favourite ingredients
Ingredients
- Seabass Portion
- Razor Clam meat
- 15g butter
- 1 shallot
- 125ml vermouth
- 125ml Banks bros Grenache blanc
- 200ml razor stock
- 200ml double cream
- Fermented gooseberry juice
- Salt
- Sweat off the shallot
- Reduce vermouth to a glace
- Reduce wine to a glace
- Reduce stock by half
- Reduce cream
- Season with gooseberry
- Pre-cooked in Barigoule
- Roast the salsify in foaming butter. Cut into to rondels
- Samphire Razor clam meat Rondels of Salsify
- Make the sauce
- Roast the Salsify
- Roast the Seabass in oil and butter Rest Seabass 2 minutes
- Finish sauce with samphire, and Salsify Garnish dill oil and fennel pollen
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