Recipe courtesy of Sue Zemanick
Durad, Clams and Fennel
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1209
- Total Fat
- 96
- Saturated Fat
- 14
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 44
- Sodium
- 1371
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
Ingredients
Potato Cake:
3/4 cup extra-virgin olive oil
2 Idaho potatoes, peeled and julienned
Salt and freshly ground black pepper
Sauce:
1 cup 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
Fennel Mixture:
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
- Preheat oven to 375 degrees F.
- For the potato cake: 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.
- For the 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.
- For the 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.
- For the fennel mixture: 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.
- To plate: Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.