Pan-Roasted Tarakihi with Clams & Epicoria Lamb Mihi

1.	Use a meat slicer to thinly slice the lamb into 16 slices, or pop it into the freezer to firm up and slice it thinly with a sharp knife.
2.	Rinse the clams under cold water and drain.
3.	Put an empty large pot on a high heat for 5 minutes until very hot.
4.	Drop the clams into the hot, dry pot and put the lid on.
5.	The seawater will quickly come out of the clams and begin to steam.
6.	Keep the lid on until the clams are just opening, then tip the clams into a colander with a bowl underneath to catch the juice.
7.	Add a lug of olive oil to a medium-sized pan and sauté the onion, carrot, garlic, chilli and tomato.
8.	Lightly season with salt and pepper and cook until soft with no colour.
9.	Add the white wine and reduce by half.
10.	Add the clam juice and reduce by half again – add the cooked clams and the chopped herbs back to the sauce and mix carefully. Set aside off the heat.
11.	Season the fish with salt and pepper. Heat a frying pan on a medium-high heat and add some olive oil.
12.	Carefully lay the fish fillets into the pan and caramelise to a golden brown on one side only.
13.	Flip the fish in the pan for a brief 10 seconds to cook the other side, then place the fish onto plates or a large serving dish. Do this quickly so as to not overcook the fish.
14.	Spoon the clams and sauce around the fish, lay the sliced cured lamb over the dish and garnish with herbs and a lug of olive oil. Serve immediately.

Tags: Issue 226

	120g Epicoria Lamb Mihi (cured lamb prosciutto)
	500g clams
	125ml clam juice (reserved from steaming the clams)
	50ml olive oil
	1 onion, finely diced
	1 carrot, finely diced
	2 cloves garlic, sliced
	½ red chilli, sliced
	1 small fresh tomato, chopped
	60ml pinot gris
	a handful freshly picked flat-leafed parsley, chives or chervil, chopped, plus extra to serve
	480g tarakihi fillets (or any skinless white fish), divided into 4 x 120g portions