Turbot with spiced mussel and clam broth
by Shaun Hill
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Ingredients
Fish & Shellfish
4 turbot fillets, 150g each
1000g of mussels
500g of clams, small
Beverages
200ml of white wine
Dairy
30g of butter
200ml of crème fraîche
Fruit & Vegetables
100g of shallots, peeled and chopped
1 garlic clove, peeled and crushed
lemon juice to taste
Store Cupboard
1 tsp curry paste
25g of plain flour
salt
pepper
Spices & Dried Herbs
1 pinch of saffron, large
Salad & Fresh Herbs
1 tbsp of parsley, chopped
Cooking Sauces
1 dash of Tabasco green
Oils & Vinegars
vegetable oil