Tandoori John Dory with steamed razor clams

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Asimakis Chaniotis

For the tandoori masala spice mix

  • 50g/1¾oz cumin seeds
  • 3 tsp coriander seeds
  • 2 tsp cloves
  • 2 cinnamon sticks
  • 2 tsp ground ginger
  • 2 tsp garlic granules
  • 2 tsp red chilli powder
  • 2 tsp ground turmeric
  • 2 tsp mace
  • 2 tsp salt

For the steamed razor clams

  • 1 shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 carrot, peeled and diced
  • 1 leek, green parts only, finely sliced
  • 100ml/3½fl oz white wine
  • 4 razor clams, cleaned
  • 2 tbsp extra virgin olive oil
  • 125g/4½oz cold butter, diced

For the John Dory

  • 2 tbsp olive oil
  • 150g/5½oz John Dory, cut into 4 pieces

To serve

  • 400g tinhearts of palm, roughly chopped
  • 1 Little Gem lettuce, 4 leaves separated and remainder roughly chopped
  • 20g/¾oz fresh chives, finely chopped
  • 1 tbsp olive oil
  • 4 pink grapefruit segments
  • sea salt
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