Tommy Banks served up tasty Sea bass with Razor Clam and Salsify on James Martin’s Saturday Morning.
The ingredients are: Sea bass Portion and Razor Clam meat.
For the sauce Sauce: 15g butter, 1 shallot, 125ml vermouth, 125ml Banks bros Grenache blanc, 200ml razor stock, 200ml double cream, Fermented gooseberry juice and Salt.
See recipes by Tommy in his book titled: Roots: Farm to Table Recipes from the Black Swan, a Restaurant in the English Countryside available from Amazon now.
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