TURBOT ON THE BONE WITH LITTLENECK CLAMS, ‘NDUJA, SQUID & PRIMAVERA VEGETABLES

SERVES 4-6 / PREPARATION 30 MINUTES PLUS 4 HOURS SOAKING TIME / COOKING 15 MINUTES

350g littleneck clams

1 whole turbot (approximately 1.2-1.8kg)

500g fresh squid

2 tablespoons canola oil

2 tablespoons butter

4 spring onions, sliced

4 asparagus spears, sliced

100g snow peas, sliced

100g green beans, sliced

1 tablespoon extra virgin olive oil

50g ‘nduja paste

2 cloves garlic, sliced

200ml white wine

juice of ½ lemon

2 tablespoons flat-leaved parsley, chopped

2 tablespoons chervil

2 tablespoons chives

purple or green basil, to serve

Soak the clams in water for at least 4 hours to help get rid of some of the sand and grit. Change the water several times before cooking.

To prepare the turbot, remove the wings around the outside of the fish using scissors. Score down the middle of the turbot using a sharp knife and pull the fillets away ever so slightly on all four fillets so that about 1cm of the bones are showing. Holding the tail of the fish, use a pair of scissors to cut through the bones removing the spine and head. You will now be left with two pieces (four fillets attached to the bone).

If using arrow squid remove the guts and tentacles. Clean off the membrane and open the tube by cutting along one side. Wash off any remaining guts and score the squid at an angle. Cut into pieces and set aside.

Heat the oven to 190℃. Season the turbot generously with salt and pepper.

Heat a large ovenproof frying pan, add the canola oil and before it starts to smoke carefully place the pieces of turbot in the pan, black-skin-side down. Sear for 2 minutes and then using a fish slice carefully flip over the turbot and sear the other side for a further 2 minutes. At this stage add the butter and allow it to foam. Spoon the foaming butter over the fish, then transfer to the oven to finish cooking for 6 minutes. Once cooked, transfer to a large serving dish.

Boil the kettle and fill a medium-sized pot with boiling water, add some salt and set on a high heat. Blanch the sliced vegetables for 1 minute. Strain in a colander and run cold water over the vegetables until they are cool. Strain and set aside.

Take a large saucepan that has a lid and set on a high heat. Add the olive oil and the ‘nduja and break down the ’nduja by pushing it into the base of the pot with the back of a spoon, then add the garlic. Add the washed-off clams to the saucepan with the ’nduja, followed by the squid and the white wine, cover with the lid and steam open the clams for approximately 3 minutes. As soon as the clams are open, add the sliced blanched vegetables, the lemon juice and the chopped parsley, chervil and chives.

Spoon the clams and vegetables with the sauce over the turbot. Garnish with purple or green basil.