Ling and Razor Clams with New Potatoes and Pickled Sea Vegetables RecipeOrigin: Britain Period: Modern |
Ingredients:
6 large razor clams 
Ling and Razor Clams with New Potatoes and Pickled Sea Vegetables Preparation:Method:Begin with the potatoes. Wash thoroughly, bring a pan of lightly salted water to a boil, add the potatoes and cook for about 20 minutes, or until just tender. Trim the ling fillets, cover with sea salt and set aside for 1 hour. After this time wash off the salt then dry the fillets. Heat the oil in a non-stick pan and when hot add the ling, presentation side down (the skin side of a fillet). Fry until the fish is lightly golden (about 5 minutes) then transfer to an oven pre-heated to 200°C and cook for 4 minutes. Remove from the oven at the end of this time, flip the fish over (so the presentation side is uppermost) and return to the frying pan. Cook the fish for 1 minute more. In the meantime, steam the razor clams until they open (about 1 minute). Remove the flesh and trim away any unwanted parts (retain the shells). Slice the meat into 1cm lengths and add to a pan along with the garden peas, celery, bacon sauce and shallot purée. Heat gently and season to taste. To serve, arrange the ling on four plates. Spoon the razor clam mixture over the top then palce the potatoes on the plate. Garnish with the deep-fried gutweed and pickled marsh samphire. Drizzle with the lemon oil, place one half of a razor clam shell on top and serve. |
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