Pan-fried fillet of turbot with pomme purée, clams and bacon

The Recipes / Fish

Bowood Hotel, Wiltshire

1 turbot, approx.
2 kg filleted and skinned, cut into 6 portions
Lemon juice

4 desiree potatoes, approx. 800g
75g flat leaf parsley
100ml cream
250g cold diced butter

500g palourde clams
1 shallot, finely diced
160g pancetta, diced into lardons
75ml white wine
50g butter
20g freshly chopped chives

160g baby leaf spinach

www.bowood.org

Serves 6

Bake the potatoes at 160˚C for 1 hour or until soft. Cut in half and push the flesh through a sieve. Put in food processor with the parsley and cream and blend to a purée, slowly adding the butter. Keep warm.

Sweat the diced shallot in olive oil, then add the pancetta lardons and cook gently for 5 minutes. Increase the heat and add the clams, immediately followed by the white wine.

Allow the alcohol to reduce, then take off the heat and whisk in the butter. Keep warm but not hot. If the sauce separates, a splash of cream should rectify this. At the last minute finish with chives. Season both sides of the fish with salt and pepper. Pan-fry on the skin side until nicely browned, then flip over and finish with a knob of butter and a squeeze of lemon juice.

Quickly sweat off the spinach in a pan and serve with the parsley potato purée and the clam and pancetta beurre blanc.