John Dory

Name: John Dory (Tandoori razor clam fricassee)
Yield: Makes 4
Ingredients: 400 g tin palm hearts, roughly chopped; 150 g John Dory, cut into 3 pieces; 2 tbsp olive oil; 125 g cold butter, diced; 2 tbsp extra virgin olive oil; 4 razor clams, cleaned; 100 ml white wine; 1 leek, green parts only, finely sliced; 1 carrot, peeled & diced; 1 garlic clove, finely chopped; 1 shallot, thinly sliced; 1 tbsp olive oil; 1 tbsp water; 2 tsp salt; 2 tsp mace; 1 Little Gem lettuce (4 leaves separated,) 20 g fresh chives, finely chopped; Sea salt; 50 g cumin seeds; 3 tsp coriander seeds; 2 tsp cloves; 2 cinnamon sticks; 2 tsp ground ginger; 2 tsp garlic granules; 2 tsp red chilli powder; 2 tsp ground turmeric

Tandoori razor clam fricassee

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Tandoori masala paste

50 g cumin seeds
3 tsp coriander seeds
2

Fish course
Pescatarian
Gluten-free

Method

Tandoori masala paste

Dry roast the cumin, coriander, cloves and cinnamon sticks in a frying pan over a low heat until aroma is released. Remove from heat and leave to cool. Grind to a smooth powder and stir in the rest of the spices. Add water and olive oil to make a tandori masala paste. This can be stored in an airtight container for 6-8 weeks.