Name: Wild Turbot, Razor Clams, Pickled Cucumber, Sauce Vin Blanc, Exmoor Caviar
Yield: Serves 6
Cuisine: Barbadian
Ingredients: 10 g Exmoor caviar; 45 g unsalted butter; 1 recipe Razor Clam Tartar; 6 Edible Razor Clam Shells; ½ recipe Artichoke Purée; 6—12 pieces of sea samphire; Compressed Cucumber; 6 pieces Cured Turbot; Dill Emulsion; 300 g Sauce Vin Blanc

Preparation info

Serves
6

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

This dish is a classic Aizle fish course. I generally serve most fish with a reduced fish-stock-based sauce, finished with a little cream: I like the richness of the sauce against the delicately cooked fish. I first saw edible shells being made at Geranium in Copenhagen and I loved the idea — it’s a great way to serve the razor clam meat.