Ingredients
- 100 g razor clams
- 125 ml white wine
- 1-2 handfuls sea purslane
- 1 bunches flat leaf parsley, leaves only
- 2 medium whole mackerel, gutted
- 200 g cleaned squid, frozen to tenderise
- 1 tbsp chopped coriander
- 1 tbsp grated ginger
- 1 tbsp chopped garlic
- 1 tsp zest of limes
- olive oil, for frying
Description
Anthony Demetre’s Unusual Seafood Burgers Are A Healthy And Delicious Way To Eat Your Fish
UK TV
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