seabass, razor clam and salsify

Main Courses

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 and the sauce features his very own Vermouth. Salsify is a root vegetable that is part of the dandelion family. It looks like a parsnip and is know as the oyster plant.

Ingreadient :

Seabass Portion
Razor Clam meat

Sauce

15g butter
1 shallot
125ml vermouth
125ml Banks bros Grenache blanc
200ml razor stock
200ml double cream
Fermented gooseberry juice
Salt

Direction :

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

Recipe

Seabass, Razor Clam and Salsify

Ingreadient :

Direction :

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