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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans.

One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300 Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015

Serves:  4


4 x 200g turbot fillets 2 Merguez sausages 100 g haricot blanc beans 120 g fresh clams 100 ml white wine 50 ml cream 1 bunch of thyme 4 shallots 3 cloves of garlic 2 tsp of chopped flat parsley, tarragon and chives


Boil the haricot blanc beans until cooked and set them aside. Sweat the shallots in a hot pan with the garlic and thyme and then add the clams and white wine. Remove clams when they're cooked, removing the meat and set them aside. Reduce the sauce by two thirds and add the cream. Simmer until the sauce reaches the desired consistency. In a separate pan sauté the Merguez sausage in slices with the shallots and garlic, then add one spoonful of picked thyme leaves and the cooked haricot blanc beans, add the clam sauce and arrange in the centre of plate, surrounded by the cooked clams. Place the turbot in a hot non-stick pan and cook for 2 minutes either side, adjust the seasoning and add lemon juice. Place the fillets on top of haricot blanc and Merguez sausage. To garnish, flash fry one razor clam and place it on top, serve immediately.

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