A brief summary
This combination of turbot and clams allows you to enjoy the true taste of the sea. With just 30 minutes in the kitchen, you can enjoy this exquisite dish for four.
- 1 TURBOT, 1.5-2 KG
- 16 CLAMS
- 2 HANDFULS CHARD
- 2 HANDFULS NEW GARLIC
- 1 JAR TROUT EGGS
- 1 SLICE FROZEN BREAD
- 2 TOMATOES, DESEEDED AND SLICED
- MILD PAPRIKA
- EXTRA VIRGIN OLIVE OIL
- SALT FLAKES
- FRESH PARSLEY
- ONION SPROUTS
Cut the frozen bread into 5 mm slices, remove the crust and cut into small cubes. In a frying pan, heat 3 tablespoons of extra virgin olive oil and fry the croutons until golden, stirring constantly for all-over colour. Once golden, turn off the heat and add the paprika and chopped parsley.
THE CHARD AND GARLIC
Boil the bones of the turbot in water for 20 minutes to make a stock. Strain the stock into another pan and bring it to the boil to blanch the de-stalked chard for 4 minutes. Refresh the chard with cold water and drain, press out the water. In a frying pan, heat two tablespoons of oil land fry the garlic sliced into round until golden. When the garlic starts to cook add the roughly chopped chard. Sauté over high heat for 5 minutes and season taste.
Peel and dice the tomatoes and slice the garlic. Fry the garlic in frying pan until golden and the tomatoes. Cook for 5 minute. When the tomatoes start to break down, act the clams and ½ a cup of turbot stock. Cover the pan and cook over a medium heat until the clams open.
Roll the turbot fillets skin inwards and skewer. Blanch in the stock for 4 minutes. Place the turbot on a baking tray and drizzle with oil. Cook in the oven for 10 minutes a 190⁰C.
PLATING AND PRESENTATION
Spread an unchopped chard leaf over the plate and place a little pile of the chopped chard. Place a turbot fillet skin side up and sprinkle with croutons and paprika. Put a few croutons round the turbot and round the plate. To complete the dish, add onion sprouts along with trout eggs sprinkled with salt.