Grilled Sea Bass fillet with steamed clams & Garlic butter
Vegetables (Austen’s) - English Peas & Asparagus
Wine (Dickens house wine emporium) - Colpaola, Verdicchio, Italy - £17.00
Serves 2.
Ingredients:
- 4 × 125g Sea Bass fillets
- 500g Live Clams
- Garlic & Herb Butter
- 500g Fresh Peas
- 200g Asparagus
- 100g Samphire
- 150ml Chicken stock
- 150ml White Wine
- 1 x shallot, diced
- 1 x Lemon
- Butter, unsalted
- Double cream
Method :
Wash your clams in cold running water. Give them a good knock around in the bowl and make sure they all stay closed with a tap.
Season the sea bass flesh with salt, pepper and the zest of lemon. Brush with 1/4 of the garlic butter, melted. Place on top of some tin-foil, skin side up under a hot grill for 7-8 minutes.
In a large frying pan, sauté diced shallots in a little oil until softened. Add half of the remaining garlic butter until melted.
Add in the chicken stock, peas and asparagus and bring the pan to a simmer for 2-3 minutes. Remove the vegetables and add the Clams.
Increase to maximum heat and add your white wine. Place a lid on your frying pan and leave on a high heat until all of the clams have opened. Discard any that remain closed. Once opened, add the cream, the rest of the butter and season to taste.
Serve with a chilled bottle of Colpaola, Verdicchio, Italy - £17.00.