Culinary Studio Culinary Art 2024.Aug.
Ingredients
| Ainame (white fish) |
2 fillets - Sprinkle with salt and let sit for about 5 minutes, then pat dry. |
| Clams |
4 - Soak in salted water to remove sand. |
| Cherry tomatoes |
6 or more - Halved |
| Garlic |
1 clove - Thinly sliced |
| Lemon (sliced) |
2 slices |
| Thyme |
2 sprigs |
Seasonings
| White wine |
4 tbsp |
| Olive oil |
1 tbsp |
Garnish
| Italian parsley (finely chopped) |
As needed |
| Thyme |
As needed |
Method
- Heat olive oil and garlic in a frying pan over low heat. Once fragrant, add the fish and cook on medium heat until golden brown on both sides.
- Add the clams and white wine, then place the lemon slices and thyme on top. Cover with a lid and cook for about 2 minutes or until the clams open completely.
- Once the clams open, add the cherry tomatoes and simmer until slightly softened. Season with salt and pepper.
- Plate the dish, sprinkle with finely chopped Italian parsley, and garnish with thyme.