Seabass, Razor Clam and Salsify
This is Tommy Banks' recipe for Seabass, Razor Clam and Salsify. Razor Clam is one of Tommy's favourite ingredients
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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
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