FLAT BUT NEVER PLAIN
Flatfish
Turbot fillet with razor clam and seaweed rice
4 servings
Ingredientes
For the fish:
800g turbot fillet
Salt
Pepper
Juice of 2 lemons
5 cl olive oil
2 garlic cloves
For the rice:
5cl olive oil
2 garlic cloves
1 onion
1 bay leaf
1 glass of white wine
1 red pepper
1 ripe tomato
200g carolino (short-grain) rice
Fish stock (boil the fish bones with water, 1 garlic clove, 1 onion, coriander)
200g razor clams
25g sea lettuce
Piri-piri sauce
Salt
Coriander
Preparação
Cut the fish into 200g pieces and season with salt, pepper, lemon juice, olive oil and garlic. Leave to marinate for 2 hours.
Cut the fish into 200g pieces and season with salt, pepper, lemon juice, olive oil and garlic. Leave to marinate for 2 hours.
Drizzle the olive oil in a non-stick frying pan and sear the fish, skin side down, until golden-brown. Turn on the other side and cook for an additional 2 minutes and then remove. (Do not overcook to avoid drying the fish out).
Put the olive oil in a pan and sauté the chopped garlic and onion. Refresh with the white wine and add the bay leaves, chopped tomatoes and peppers. Add the rice and stir. Add the fish stock and keep stirring until the rice is cooked.
Add the razor clams and seaweed and cook for a further 2 minutes. Season with salt and piri-piri and add chopped coriander to taste.
