Glacier 51 Toothfish with clams, jamon serrano, white wine and flageolet beans
By Corey Costelloe, head chef, Rockpool Bar and Grill, Sydney Serves four Ingredients – 4 x 160g pieces of Glacier 51 toothfish – 500g (1lb 2 oz) clams (vongole), purged – 2 tablespoons extra virgin olive oil – 1 French shallot (eschalot), finely diced – 1 garlic clove, finely chopped – 60ml (2fl oz/¼ cup) white wine – 50g (1¾ oz) jamon serrano, finely diced – 100g (3 ½ oz) tinned flageolet beans, drained – 50g (1¾ oz) unsalted butter – Lemon juice to taste – Freshly ground black pepper – Sea salt Method Heat a frying pan with a little oil, until smoking. Add the seasoned pieces of toothfish and brown one side. Turn the fish over and put in the oven for six minutes or until cooked through. adidas hamburg Heat the oil in a large saucepan, preferably with a glass lid, over low heat. Add the shallot and garlic and cook for two minutes without colouring. Increase the heat to high, add the clams and wine, cover and cook, shaking the pan occasionally. Remove the clams as soon as they open. Discard any that do not open. Pants mountain Add the jamon and beans to the pan, reduce the heat to low and stir in the butter. Season to taste with the lemon juice, salt and pepper. Return the clams to the pan and stir to combine. Boy Junior To serve Place the toothfish in the centre of the plate and spoon the clams and juices over the top.