Two redfish fillets
10 surf clams (or mussels)
A garlic clove
A coffee spoon of flour ( or corn flour if you have problems with gluten)
A red pepper
A yellow pepper
A 125ml of dry white wine
3 spoons of olive oil
Cut the peppers and the leek in strips and shallow fry in a spoon of olive oil and some salt for 3 minutes and keep warm till serving.
Cut the garlic clove and the shallots into very small pieces and shallow fry in 2 spoons of olive oil with a bit of salt till the onion is softened.
Add the flour and keep moving to avoid forming lumps, add the white wine, some water and then the clams. Once the clams are open reserve for later.
Take the red fish and grill for 3 minutes each side just to give him a nice colour, after that take the fillets and place them with the sauce with the skin facing up and cook for 5 more minutes.
Warm up the peppers and you are ready!
On the plate put a base of the vegetables and then the fish facing up on top. Decorate with the clams and the sauce around the fish, adding some chopped garlic if you wish.
You can serve with mashed potatoes or green veg.
We'd like to say thank you to Cristina for sharing her recipe with Fishbox customers.
Visiting the Isle of Skye? Visit The Harbour Restaurant
01471 822 687