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Turbot | shells | shellfish

Ingredients for 8 people

  • 1.5 kg Turbot fillet, cut into pieces

  • 1 kg mussels

  • 800 g cockles

  • 500 g clams

  • 500 g raw shrimps

  • 1 red onion or 2 shallots

  • 2 cloves of garlic

  • 1 bouquet garni

  • 1 glass of white wine

  • 200 g crème fraiche

  • 2 tbsp chopped curly parsley

  • 4 tbsp cider vinegar

  • 2 tbsp balsamic vinegar

  • Olive oil

  • Salt and white pepper from the mill


Soak the cockles in cold water for a day to remove as much sand as possible. Prepare the shellfish on the same day. Clean the mussels and clams, peel the raw shrimps and peel and chop the garlic and onion. Brown the chopped garlic and onion over a low heat in a frying pan with a little olive oil, add the mussels, bouquet garni and white wine and let the shells open in the pan over high heat, stirring. Remove them from the pan and reserve the cooking liquid. Open the clams in another pan over high heat, take them out and filter the remaining liquid through a fine sieve lined with absorbent paper or a coffee filter to catch all the sand. Remove the mussels from the casserole and place the cockles in it. Open them over high heat and remove them from the pan. Remove all shellfish from the shell, filter the cooking liquid from the cockles and mussels.

Turn the oven on to thermostat 7 (210°). Brown the pieces of turbot and prawns in the frying pan for 5 minutes without using any fat, then drain. Reduce the cooking liquid over high heat, pour in the balsamic vinegar and add the crème fraiche, the filtered juice of the shellfish, a little salt, pepper and chopped parsley. Return the fish and shellfish to the casserole and mix well.

Serve hot in large and beautiful plates.



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