Name: Turbot with herb crust with hasselback potatoes, clams and butter sauce - Hap en Tap | Picky
Prep time: 120 min
Yield: 4
Cuisine: French
Ingredients: 4 Turbot fillet; 50 g Chives (fresh); 200 g sunflower oil; 10 g Olive oil; 300 g shallots; 15 g Parsley (fresh); 300 g White wine; 135 g full cream; 30 g White wine vinegar; 250 g Butter; Coarse sea salt; 100 g Panko; 50 g Parsley; 15 g Chervil (fresh); 80 g Unsalted butter; 100 g White bread; 40 g Parmesan (powder); 250 g clams; Olive oil; 2 shallots; 10 g Parsley (fresh); 125 ml White wine; 20 g samphire; 4 Ratte potatoes; 1 Thyme (fresh); Coarse sea salt; Sour cream; Caviar

A mouthful, this Herb Crust Turbot with Hasselback Potatoes, Clams and Butter Sauce, but it's so good!

Turbot with herb crust with hasselback potatoes, clams and butter sauce By Hap en Tap

A mouthful, this Herb Crust Turbot with Hasselback Potatoes, Clams and Butter Sauce, but it's so good!

Cook time: 0 minutes

Prep time: 120 minutes

Ingredients:

4 Turbot fillet
50 g Chives (fresh)
200 g sunflower oil
10 g Olive oil
300 g shallots
15 g Parsley (fresh)
300 g White wine
135 g full cream
30 g White wine vinegar
250 g Butter
Coarse sea salt
100 g Panko
50 g Parsley
15 g Chervil (fresh)
80 g Unsalted butter
100 g White bread
40 g Parmesan (powder)
250 g clams
Olive oil
2 shallots
10 g Parsley (fresh)
125 ml White wine
20 g samphire
4 Ratte potatoes
1 Thyme (fresh)
Coarse sea salt
Sour cream
Caviar

Starter

French

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