Turbot with clams and mellow garlic cream
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Turbot 4 trimmed fillets; buy about 1.6–1.8 kg whole 800 g
- Clams estimated edible weight; buy 500 g shell-on 100 g
- Garlic 6 cloves 18 g
- Spring Onion 150 g
- Leek 150 g
- Fish stock 200 ml
- Water for steaming the clams 50 ml
- Extra virgin olive oil 50 g sauce and 15 g fish 65 g
- Chives 3 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt allow for salt in stock 1 g
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Method
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Check the clams and discard broken ones and those that do not close when tapped. If sandy, soak in salted water in the fridge for an hour, then rinse. Keep the turbot chilled while making the sauce.
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Trim and slice the leek and spring onion. Place in a saucepan with the peeled garlic cloves, 50 g oil and the fish stock. Cover and simmer very gently for 20–25 minutes until the garlic is completely tender. Blend until creamy and keep warm without boiling hard.
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Heat the oven to 200°C. Season the turbot with salt and pepper, coat with the remaining 15 g oil and place in a baking dish. Bake for 10–14 minutes, depending on thickness, until the centre reaches 63°C.
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Put the clams and 50 ml water in a hot saucepan. Cover and cook for 3–5 minutes until open; discard any closed ones. Strain the liquid finely and add only as much as needed to the cream, checking the salt. Serve the fish, cream and clams with chopped chives and parsley.
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