Wild Turbot, Razor Clams, Pickled Cucumber, Sauce Vin Blanc, Exmoor Caviar

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.