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Summer Fluke with Baby Clams

Serves four Servings


  • 1 1/2 pound fresh fillets, cut into 4 equal pieces
  • 1 tablespoon olive oil
  • 2 clove fresh garlic, peeled, thinly sliced
  • 1/4 teaspoon chili flakes
  • 1/2 cup dry white wine
  • 1/2 cup fresh clam broth or light fish stock or water
  • 1 1/2 pound cockles or any small clams, washed twice in cold water
  • 2 tablespoon sweet butter, softened
  • 1 1/2 teaspoon lemon juice
  • 1 tablespoon fresh tarragon leaves, picked, wash and dry
  • 1/2 bunch fresh chervil, pluches (tiny bunches)


Baking Directions:

In a non-reactive shallow sauce pot over medium heat warm oil, garlic and chili.

Add cockles and wine and bring to very low simmer.

Add fish, and keep a slow simmer move fish around not to stick, cook approx 2 minutes then flip and cover, cook until cockles are open, approx.


½ minutes more.

Remove fish and reserve warm, remove cockles, reserving 20 for garnish with the shell, the rest are removed from their shells, keep with the fish.

Transfer the remaining sauce to a clean saucepot by decanting carefully leaving any small amount of sand behind.

Bring remaining sauce to a boil and reduce by ¼, then add the butter, season with fresh ground black pepper and salt (careful, clams are salty).

To assemble, place the fish in center of a large plate, shell cockles go around with clean cockles on top of fish.

Serving Directions:

Scatter the herbs over all, then pour sauce over and serve.

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