Durad, Clams and Fennel

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Potato Cake:
  • 3/4 cup extra-virgin olive oil
  • 2 Idaho potatoes, peeled and julienned
  • Salt and freshly ground black pepper
  • Sauce:
  • 1 cups white wine
  • 3 sprigs fresh thyme
  • 5 peppercorns
  • 20 littleneck clams
  • 1/2 cup extra-virgin olive oil
  • Fish:
  • 1/4 cup extra-virgin olive oil
  • 4 Durad fillets
  • Salt and pepper
  • Vegetables:
  • 1/4 cup extra-virgin olive oil
  • 1 head fennel, sliced
  • 3 cloves garlic, sliced
  • 2 tablespoons sliced shallots
  • 1 1/2 cups white wine
  • 20 littleneck clams
  • 1/2 cup cherry tomatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Plate:
  • 1 teaspoon freshly chopped chives
  • 1 teaspoon freshly chopped parsley leaves
  • 1 teaspoon fresh chervil
Directions
Potato Cake:

Preheat oven to 375 degrees F.

Heat 1/4 cup of the olive oil in a nonstick pan over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy - approximately 5 minutes. Flip the cake over and finish in a preheated oven for 5 minutes more. Remove from the pan and cut into quarters. Keep warm.

Sauce:

In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.

Fish:

In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes, skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.

Vegetables:

In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.

Plate:

Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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