Herb crusted meager, beetroot leaf, razor clam and sea urchin cream

Serves 2

Ingredients

• 1 kg meager   
• 75g fresh bread    
• 20g parsley        
• 20g coriander      
• 1 clove garlic   
• Seasoning

Grilled Razor Clams

• 2 razor clams   
• Olive oil        
• 1 shallot           
• 50ml white wine      
• 50ml cream      
• 2 tbsp sea urchins
• Seasoning

Method

Razor Clams

1. Heat a sauce pan and add olive oil and shallots. Cook for 30 second and add the razor clams and pour in the white wine.
2. Cook for about 1 ½ minutes on high heat, this should open the clams. 
3. Remove from cooking liquid. Pass liquid through a sieve then put aside. 
4. Remove the frilly bit around the edge of each clam (the dark top) keeping just the white muscle.
5. Boil the clam cooking liquid until reduced by ½ then 

Meager

1. In a hot pan place the meager skin side down for 2 minutes medium heat then another 2 minutes on the other side, season and place on an oven proof dish. 
2. Brush the meager with olive oil and put the herb crust on top. Place the fish in a pre heated oven to continue cooking for another 3 minutes.
3. To serve, place beetroot leaf and put the crusted meager on top of it, beside the meager put the razor clam and spoon the sea urchin cream on it.