We asked Roy Brett, Chef Proprietor of Edinburgh's Ondine, to give us three delicious spring seafood recipes for you to enjoy.

Like all good restaurants, an excitement simmers in the Ondine kitchen at the first showings of spring.

Spring is a season of change, razor clams and langoustines emerge from their sheltered beaches and rocks and are followed by lemon sole from deeper water. Good things come to those who wait as sea trout and salmon return from warmer climes to join the feast.

To partner these wonderful animals, we have the vibrancy of the intrepid first greens to push through the frost. Wild garlic and leeks, broad beans and Tuscan garden peas, Wye Valley and Provence asparagus make selecting our menus a joy as we reap the bounty of Europe awaking from slumber. The dishes we have chosen truly reflect the marriage between the land and sea; very satisfying and rewarding with as little complexities as possible to ensure you the best results on your kitchen table.

Razor Clams with Peas, Broad Beans & Mint

Razor Clams

Ingredients:

• 8 razor clams

• 150g broad beans, cooked and shelled

• 150g fresh peas, cooked

• 12 sprigs of mint leaves

• 50ml olive oil

• 1 lemon, juice and zest

• Salt and pepper, to taste

Method:

1. Thoroughly rinse the razor clams under cold running water.

2. Fill a steamer with water and place on the hob and bring to the boil.

3. Place the razor clams into the steamer carefully and cook for a few minutes. You can tell when they are cooked, as they will open.

4. Place the cooked razor clams onto a tray of ice to cool and halt the cooking process.

5. Take the razor clam meat out of the shell, keeping the shells intact for presentation.

6. On the chopping board, remove the brown digestive track and slice the rest of the razor meat into fine slices.

7. In a bowl mix together the peas, broad beans, razor clam meat with a little salt and pepper.

8. Finely slice the mint and fold into the razor clam mix. Add a little olive oil and a squeeze of lemon juice and zest.

9. Place the razor clam mix into the shells and serve.

Roast Lemon Sole, Cockles, Clams & Chorizo

Lemon sole

Ingredients:

• 100g plain flour

• 10g smoked paprika

• 4 lemon sole (either on or off the bone)

• 100g cockles, washed

• 100g clams, washed

• 100g chorizo, diced

• 100g unsalted butter

• 100ml olive oil

• 50g wild garlic

• 150ml fish stock

• Salt and pepper, to taste

Method:

1. Mix together the plain flour and smoked paprika in a bowl, season well and dust the lemon sole in the flour mix, dusting off any excess.

2. In a thick-bottomed non-stick pan, heat the olive oil and add the lemon sole to the pan.

3. Cook the lemon sole on one side for two to three minutes depending on its size then carefully turn over and repeat the process.

4. Place the cockles, clams and chorizo around the sole and then pour in the fish stock.

5. Cook for three to four minutes basting the sole and making sure all the cockles and clams open.

6. Carefully remove the lemon sole and place onto four plates for serving.

7. Now add the wild garlic and the butter to the pan, whisking carefully to formulate the sauce.

8. Evenly pour over the cockles, clams and wild garlic sauce over each plate and serve.

Grilled Langoustines, Spring Onion, Lemon & Wild Leeks

Langoustines

Ingredients:

• 24 langoustines

• 6 spring onions, washed and finely sliced

• 100g wild leeks, washed and finely sliced

• 1 lemon, cut in half

• 100ml olive oil

• 1 tsp. smoked paprika

• Salt and pepper, to taste

Method:

1. Split the langoustines in half lengthways removing the digestive track.

2. Set the grill to 250C and place the langoustines on a tray suitable for grilling.

3. Sprinkle the langoustines with the wild leeks, spring onions and a little olive oil.

4. Grill the langoustines for two-three minutes.

5. Remove from the grill and place onto your serving tray.

6. Sprinkle with a little more olive oil, smoked paprika and lemon juice and serve.

About The Author

Roy Brett

Roy Brett is Scotland’s top seafood chef. Chef Proprietor of Ondine, Roy is committed to sustainable seafood and works with small local suppliers to ensure the story of the ingredients is told on the plate.

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