Seabass, Razor Clam and Salsify

This is Tommy Banks' recipe for Seabass, Razor Clam and Salsify. Razor Clam is one of Tommy's favourite ingredients and the sauce features his very own Vermouth. Salsify is a root vegetable that is part of the dandelion family. It looks like a parsnip and is know as the oyster plant.
Fish | James Martin's Saturday Morning | Main Courses

Ingredients

  • Seabass Portion
  • Razor Clam meat
Sauce
  • 15g butter
  • 1 shallot
  • 125ml vermouth
  • 125ml Banks bros Grenache blanc
  • 200ml razor stock
  • 200ml double cream
  • Fermented gooseberry juice
  • Salt

Method

Print Recipe

Sauce

  • Sweat off the shallot
  • Reduce vermouth to a glace
  • Reduce wine to a glace
  • Reduce stock by half
  • Reduce cream
  • Season with gooseberry

Salsify

  • Pre-cooked in Barigoule
  • Roast the salsify in foaming butter. Cut into to rondels

To finish sauce

  • Samphire
    Razor clam meat Rondels of Salsify

Method and order

  • Make the sauce
  • Roast the Salsify
  • Roast the Seabass in oil and butter Rest Seabass 2 minutes
  • Finish sauce with samphire, and Salsify Garnish dill oil and fennel pollen

Ingredients

  • Seabass Portion
  • Razor Clam meat
Sauce
  • 15g butter
  • 1 shallot
  • 125ml vermouth
  • 125ml Banks bros Grenache blanc
  • 200ml razor stock
  • 200ml double cream
  • Fermented gooseberry juice
  • Salt

Method

Sauce

  • Sweat off the shallot
  • Reduce vermouth to a glace
  • Reduce wine to a glace
  • Reduce stock by half
  • Reduce cream
  • Season with gooseberry

Salsify

  • Pre-cooked in Barigoule
  • Roast the salsify in foaming butter. Cut into to rondels

To finish sauce

  • Samphire
    Razor clam meat Rondels of Salsify

Method and order

  • Make the sauce
  • Roast the Salsify
  • Roast the Seabass in oil and butter Rest Seabass 2 minutes
  • Finish sauce with samphire, and Salsify Garnish dill oil and fennel pollen

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