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.
Related Posts
Tommy Banks Lobster with Jerusalem Artichoke, Fennel Pollen, Rhuboshi and a Smoked Butter sauce on James Martin’s Saturday Morning
Tommy Banks scallops with rhubarb, pickled peppers, strawberries and butter sauce recipe on James Martin’s Saturday Morning
Tommy Banks Abbey Inn Burger with Bacon and Chicory Jam recipe on James Martin’s Saturday Morning
Tommy Banks Mallard, Crapaudine Beetroot, Sticky Chicory jam, Linseed Crackers and Pickled Elderberries on James Martin’s Saturday Morning
Tommy Banks Chicory Root and Potato with Chicory Root Caramel, Crumble and Ice Cream recipe on James Martin’s Saturday Morning
James Martin pan fried sea bass with sauce vierge recipe on James Martin’s Saturday Morning
James Martin pan fried sea bass with mustard sauce recipe on James Martin’s Saturday Morning
James Martin sea bass and monkfish with sauce vierge recipe on James Martin’s Saturday Morning
James Martin Poached Halibut with Beurre Blanc Sauce, Sea Vegetables and Lemon Gel recipe
Romy Gill spicy tamarind fish with celeriac sauce recipe on James Martin’s Saturday Morning