Steamed wild sea bass in pastis and saffron sauce with razor clams and asparagus

Method

1. Preheat the oven to 180C/gas 4. Place the razor clams into a roasting dish and cook for 2 minutes, until the shells open.

2. Add the diced tomato, shallots and olive oil. Roast for another minute.

3. To make the sauce, heat the olive oil in a large pan and fry the fennel, star anise, shallots, carrots and celery for 5 minutes.

4. Add fish stock and saffron, and cook for a further 5 minutes or so, until thickened and reduced.

5. Pour in the double cream.

6. Add the orange juice and Pastis and heat until boiling.

7. Blanch the asparagus and fennel in boiling salted water for 2 minutes. Cut the fennel in half and grill until golden.

8. Steam the fish for 5 minutes.

9. Serve the fish, clams and vegetables together, with the sauce poured over and around.

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Ingredients

For the clams

250g razor clams
1 tomato, diced
1 shallot, diced
2 tbsp Olive oil

For the sauce

1 bulb Fennel, chopped
3 Star anise
5 Shallots, chopped
5 Carrots, chopped
2 sticks Celery, chopped
300ml fish stock
pinch Saffron
3 tbsp Pastis
2 oranges, juice only
100ml double cream
1 bunch Asparagus
4 baby fennel
2kg whole fillet wild Sea bass, skin removed and pin boned

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