Turbot with Razor Clam Sauce Vierge

Pan-fried turbot fillets served with a warm Mediterranean sauce featuring steamed razor clams, tomatoes, and aromatic herbs.

Healthy Fish Seafood Main Course Gourmet

Estimated Nutrition

Calories

455.2

kcal / serving

1820.6 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

32.2g

per serving

128.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice and zest only

Liquids

White Wine

NutsSeeds

0.5

tsp

Coriander Seed

crushed

clove

Garlic

lightly crushed but whole

tbsp

Flat leaf Parsley

roughly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

125

Olive Oil

divided use

Seafood

piece

Razor Clams

cleaned and rinsed

700

Turbot Fillet

4 fillets, 175g each

Vegetables

piece

Shallot

finely sliced into rings

piece

Tomato

peeled, deseeded, and finely chopped

Method

Slowly cook 110ml olive oil, coriander seeds, shallots, garlic, and clams for 10 minutes without boiling.

Fry turbot fillets in remaining oil for 4 minutes per side and season with salt, pepper, and lemon.

Clean clams by removing shells, grit, and stomachs before finely chopping the meat.

Discard the garlic clove from the sauce, then stir in tomatoes, lemon juice, and parsley while warming.

Steam razor clams in white wine in a covered hot frying pan for 2 minutes until opened.

Serve by placing a turbot steak on each plate and spooning the sauce vierge over it.