Clams, Charcoal, Smoked Roe and Pickled Spent Lettuce

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    By James Viles

    Published 2016

    • About


    I love the burnt, smoked campfire characteristics of this recipe. We don’t use a lot of whole fish at Biota but I do love creatures in shells: they come to us in their own little environment, contained in their own tasty juices. We use the charcoal here to mimic the dark sand of the shoreline where the clams are found. The samphire on the plate is also foraged from the same shoreline. Buy mirro