Turbot with spiced mussel and clam broth

by Shaun Hill
Return to Recipe
Print

Ingredients

Fish & Shellfish

Beverages

  • 200ml of white wine

Dairy

  • 30g of butter
  • 200ml of crème fraîche

Fruit & Vegetables

Store Cupboard

Spices & Dried Herbs

Salad & Fresh Herbs

Cooking Sauces

  • 1 dash of Tabasco green

Oils & Vinegars

  • vegetable oil