Turbot with Clams and Wild Mushrooms

An easy fish dish for one that's packed full of flavour from Jun Tanaka
By Jun Tanaka
Turbot with Clams and Wild Mushrooms
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • small handful mixed wild mushrooms, roughly chopped
  • olive oil, for frying
  • 2 knobs butter
  • 1 shallot, finely chopped
  • handfuls clams, soaked in water to remove grit
  • 1 cloves garlic, crushed to a fine paste
  • 1 sprigs thyme
  • 1/2 glasses white wine
  • 1 tbsp crème fraîche
  • squeeze lemon juice
  • 1 turbot fillet


1. Heat a shallow pan that you have a lid for. Add the wild mushrooms with a little olive oil and fry until golden brown. Toss in a knob of butter and the shallot. Season with salt and pepper.

2. Add the clams, garlic, a sprig of thyme and the white wine. Stir and cover with the lid. Leave to steam for a few minutes, until the clams have opened. Stir in the crème fraiche, parsley and a squeeze of lemon.

3. Melt a large knob of butter in a frying pan until bubbling. Add the turbot fillet, season with salt and pepper and fry on a low heat. Turn when golden brown. When it is brown on both sides, baste with the melted butter and add a squeeze of lemon.

4. Spoon the mushrooms and clams into a serving bowl, taking care to remove any unopened clams and serve the turbot on top.

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