Ingredients

Ingredients For the clam and tomato sauce

• 1 tbsp vegetable oil

• 2 shallots, finely chopped

• 1 garlic clove, crushed to a paste with the edge of a knife

• 1 tbsp tomato purée

• 100ml/3½fl oz white wine

• 100ml/3½fl oz fish stock

• 200ml/7fl oz double cream

• 20 clams, cleaned and rinsed (discard any clams that do not close when tapped firmly)

• 1 tbsp chopped fresh tarragon

• 2 ripe tomatoes, finely chopped

• 1 cucumber, peeled, grated into long ribbons, to garnish

For the turbot

• 4 x 175g/6oz turbot fillets

• 1 tbsp vegetable oil

• salt and freshly ground black pepper

• 30g/1¼oz unsalted butter

Description

Recipe Uses 1 Tbsp Vegetable Oil, 2 Shallots, Finely Chopped, 1 Garlic Clove, Crushed To A Paste With The Edge Of A Knife, 1 Tbsp Tomato Purée,...

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