Roast Halibut with Clams, Coriander and Lime by Michel Roux Jr - Luxury Restaurant Guide

Ingredients

• 4 halibut fillets (skinless pavés), 150g each
• 250g clams – palourdes or surf
• 8 razor clams, or another 250g palourdes
• 3 limes
• ½ bunch fresh coriander, freshly chopped
• 100ml crème fraiche
• 2 shallots, peeled and finely sliced
• a small knob of butter
• ½ glass dry white wine
• 50g samphire and sea purslane, rinsed
• olive oil
• Cornish sea-salt