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
- 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.
- Cook for about 1 ½ minutes on high heat, this should open the clams.
- Remove from cooking liquid. Pass liquid through a sieve then put aside.
- Remove the frilly bit around the edge of each clam (the dark top) keeping just the white muscle.
- Boil the clam cooking liquid until reduced by ½ then
Meager
- 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.
- 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.
- 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.