Saturday, 20 February 2010

Razor clam starter with sea bass and potatoes & Chantenay carrots

Large Sea Bass - garnish with garlic, olive oil, parsley, sea salt ... couple of slices of chorizo - roast for 35 mins at 200c
Potatoes & Chantenay carrots - garnish with sea salt, garlic, oregano, rosemary, ground pepper, olive 
oil - roast 40 mins at 200c (finish with 5 mins under a grill)
Fresh live Razor Clams - heat olive oil in a pan add clams, garlic, parsley, butter and 
place lid on pan and cook for about 3 mins moving and shaking clams while cooking. 
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4 comments:

  1. Laura - Broxholm Road20 February 2010 at 14:23

    Goodness me. Your recipes look fantastic. I love razor clams, not very popular here in the UK though. I like your blog.

    ReplyDelete
  2. Egg's Kitchen20 February 2010 at 16:34

    Thanks very much indeed!. Fortunately I have a great Chinese fishmongers just up the road :-)

    ReplyDelete
  3. Mª Pilar21 February 2010 at 03:36

    Espero que a Belen le sentase bien la cena antes de irse jaja, que rico todo.

    Un kiss

    Pilar

    ReplyDelete
  4. Egg's Kitchen21 February 2010 at 11:07

    Es Belen's dejando para la India comida :-)

    ReplyDelete

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