Roast Turbot, Samphire, Cucumber, Grape and Clam Beurre Blanc

• 180 g turbot fillet (about 5 cm thick)
• 5 palourde clams

Place the turbot fillet on some kitchen towel to dry out. Put the clams into a bowl and run under cold water for 5 minutes to remove any dirt and sand. Slice the cucumber in half lengthways. Scrape out the seeds with a spoon then cut the cucumber into thin slices. Cut each grape into 3 slices lengthways and set aside. Rinse the samphire under cold water for 1 minute, then drain thoroughly and l