Prosciutto wrapped cod, clams and samphire

Yields2 Servings
 100 g Palourde Clams couple sprigs thyme 2 cod fillets (skin off) 1 lemon zest (grated) slices prosciutto 1 shallot (sliced) 1 garlic clove (crushed) 1 glass white wine 100 ml double cream parsley (finely chopped) butter 100 g samphire
1

 Preheat the oven to 180C/350F/ gas mark 4.

2

Line an oven tray with baking parchment.

3

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

4

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

5

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

6

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

7

Add the wine and the clams, and cover with a lid.

8

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

9

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

10

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

11

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

12

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

13

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

14

Add the wine and the clams, and cover with a lid.

15

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

16

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

17

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

18

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

19

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

20

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

21

Add the wine and the clams, and cover with a lid.

22

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

23

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

24

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

25

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

26

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

27

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

28

Add the wine and the clams, and cover with a lid.

29

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

30

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

CategoryCuisine

Ingredients

 100 g Palourde Clams couple sprigs thyme 2 cod fillets (skin off) 1 lemon zest (grated) slices prosciutto 1 shallot (sliced) 1 garlic clove (crushed) 1 glass white wine 100 ml double cream parsley (finely chopped) butter 100 g samphire

Directions

1

 Preheat the oven to 180C/350F/ gas mark 4.

2

Line an oven tray with baking parchment.

3

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

4

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

5

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

6

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

7

Add the wine and the clams, and cover with a lid.

8

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

9

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

10

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

11

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

12

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

13

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

14

Add the wine and the clams, and cover with a lid.

15

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

16

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

17

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

18

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

19

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

20

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

21

Add the wine and the clams, and cover with a lid.

22

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

23

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

24

Rinse the clams and disregard any that do not close up when they are tapped. Store in the bottom drawer of the fridge, under a damp cloth.

25

Pull the leaves off the thyme and sprinkle over the cod on both sides, along with the grated lemon zest, freshly ground black pepper and a little salt.

26

Wrap the Prosciutto around the fish fillet and place on the lined oven tray with the end of the ham to the underside, so it holds tight as it cooks.

27

Cook for 10 minutes, or until the ham is crisp and the fish is cooked through. Fry the shallots in olive oil to soften. Add the garlic at the end to prevent it from burning.

28

Add the wine and the clams, and cover with a lid.

29

Leave for 1-2 minutes then, when all the clams are open, remove the lid and add the double cream. Bring to a gentle simmer and let the sauce thicken for a minute. Do not leave for too long, or the clams will over cook. Add cracked black pepper, parsley and taste before adding any additional salt, as the clams should season the sauce nicely. Plate up your clams, placing them in the centre of the bowl with the cod on top.

30

Wipe the pan that you used to cook the clams and return to the heat. Melt the butter in the pan with a splash of oil, and then add the samphire for just 1 minute. Serving suggestion: Enjoy with a glass of white wine, and some good bread to mop up the sauce.

Prosciutto wrapped cod, clams and samphire