Razor Clams, Clams, Celeriac Fondant, Pea Puree

The sauce - Soften diced fennel and celery in butter in a pan, (keeping 1/4 for the pee puree and 1/2 for the razor clams).  Add add several glasses of white wine and reduce by half. Add about 3/4 of a litre of fish stock (home made and top quality preferably) the reduce vigorously, add some double cream and further reduce until it is just enough to coat the fish in a thick jus.

Fondant - (which is underneath the fish in the centre) slice the celeriac into 20mm thick slices and use a cutter to make discs.  Soften them in butter for 5 minutes then add stock just to the level under the top of the discs.  Cook until soft, approximately 20 minutes and keep topping up with more fish stock every few minutes. 

Pea Puree - Cook peas in butter then add the softened fennel and celery with a little double cream and season.  Put this through a fine sieve and put the fine puree mixture into a piping bag ready for serving. You can put the piping bag in warm water to keep the temperature up. 

The Clams - Was clams and razor clams to remove any grit.  Discard any dead ones. Add several glasses of white wine to the remaining diced fennel and celery and bring to boil and reduce a little.  Then add the clams and cook for 30 seconds with the lid on, then add the razor clams and cook for 45 seconds again with lid on the turn off the heat.  Remove the razor clams immediately and set aside, slice into small sections, season and place on the celeriac fondant.  Remove any unopened clams the serve.

Drizzle on the sauce and garnish with samphire, fennel fronds. Then add a generous squeeze of lemon or limes. Delicious!