Sean Kelly's Hake and Spoots (Razor Clams) with a Chorizo and Pea puree
Hake and Spoots (Razor Clams) with a Pea puree and Chorizo recipe by Sean Kelly, Head Chef at the Lovat Brasserie in Fort Augustus.
Ingredients
- 4 x Hake
- 200g Frozen Peas
- 10g Fresh Mint
- 100g Fresh Peas
- 4 Slices of spicy chorizo
- 40g Diced spicy chorizo
- 4 Spoots (razor clams)
- 100g Whipping cream
- 1 Lemon
- 8 Pea shoots
- 50g Olive oil
- 50g Butter
- Isle of Skye sea salt (or alternative sea salt)
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