Turbot with Samphire, Fennel and a Clam Broth

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• drizzle of olive oil
• 2 shallots
• 100ml/3½fl oz white wine
• 500ml/18fl oz fish stock
• 400g/14oz clams
• few sprigs flatleaf parsley
• few sprigs lemon thyme
• few chives
• 1 tbsp double cream
• salt and white pepper
• knob of butter
• 150g/5½oz samphire
• ice, for blanching
• 100g/3½oz peas
• 100g/3½oz broad beans
• ½ fennel
• 1 tbsp olive oil
• ½ lemon
• few sprigs of fennel
• 1kg/2lb 4oz turbot
• 1 tbsp vegetable oil
• 30g/1oz unsalted butter
• sprig fresh thyme
• 1 garlic
• salt and white pepper
• handful of pea shoots

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Scrub the clams and discard any that stay open when tapped. Finely chop the shallots, the fennel bulb and the garlic, and pick the parsley, lemon thyme and chives.

2. Heat the olive oil in a lidded pan and soften the shallots, fennel and garlic for 5 minutes over medium-low heat without browning. Add the clams and white wine, cover and cook 3 minutes until they open. Discard any that stay shut.

3. Lift out the clams and remove them from their shells. Strain the cooking liquid through muslin into a clean pan, add the fish stock and simmer 5 minutes. Whisk in the double cream and season with salt and white pepper.

4. Blanch the samphire in a pan of boiling water for 30 seconds, then plunge into ice water and drain. Boil the peas and broad beans for 2 minutes, then refresh in ice water and slip the broad beans from their skins.

5. Preheat the oven to 200°C (400°F). Season the turbot with salt and white pepper. Heat the vegetable oil in an ovenproof pan and sear the turbot 3 minutes on each side.

6. Add the unsalted butter, thyme sprig and a splash of the broth to the fish and spoon the butter over it. Transfer the pan to the oven for 6 to 8 minutes until the thickest part reaches 145°F (63°C) or flakes easily.

7. Warm the knob of butter in a pan, toss in the samphire, peas, broad beans and pea shoots, and season lightly. Squeeze in the lemon juice, add the chopped herbs and clams to the broth and heat through.

8. Rest the turbot 3 minutes, then serve on the vegetables with the clam broth spooned around. Garnish with the fennel sprigs.