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Ingredients

• 1 head fennel, thinly shaved on a mandoline
• dash lemon oil
• 1 lemon, juice only
• sea salt, to taste
• drizzle olive oil
• 1/4 carrots, finely chopped
• 1/4 celery, finely chopped
• 1/2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 sprigs thyme
• 50 ml white wine
• 100 ml fish stock, or white chicken stock
• 25 flat leaf parsley, leaves
• 1 large brill fillet, skin removed
• 100 g clams

Description

Marcus Eaves Presents A Classic Preparation For Fish And Clams, With Plenty Of White Wine, Garlic And Herbs

UK TV