Ingredients

Steps

• Steam razor clams in white wine in a covered hot frying pan for 2 minutes until opened.
• Clean clams by removing shells, grit, and stomachs before finely chopping the meat.
• Slowly cook 110ml olive oil, coriander seeds, shallots, garlic, and clams for 10 minutes without boiling.
• Fry turbot fillets in remaining oil for 4 minutes per side and season with salt, pepper, and lemon.
• Discard the garlic clove from the sauce, then stir in tomatoes, lemon juice, and parsley while warming.
• Serve by placing a turbot steak on each plate and spooning the sauce vierge over it.