Pan-fried Turbot With Mussels And Clams

INGREDIENTS

INSTRUCTIONS

Cut 4 Leeks into chunky pieces and boil for 10 minutes in Boiling
salted water. Take the leeks of the heat and add a knob of butter and
a dash of white wine, return the soft leeks onto the heat and place a
large handful of the spinach on top, cook on a low heat.  In a large
frying pan add some olive oil and when the oil is hot add  the Turbot
which had been dipped in flour mixed with salt.  Once you add the fish
to the frying pan keep moving the frying pan  around so that is doesn't
stick. Once the fish has sealed, add a  touch of crushed garlic in
olive oil and turn the heat down and  continue cooking.  When the fish
is fairly golden pour about a handful of mussels and  clams to the pan
and turn the heat up, add a dash of white wine and a  some chopped
parsley and a knob of butter.  Keep checking on your fish, if the
liquid at the bottom of the pan  looks dry add some more wine and
butter. You should have some sauce  at the bottom of the pan.  For the
Salad: Slice 4 tomatoes thinly and arrange on a plate. Slice  a red
onion and lay on top of the tomatoes, rip some basil over the  salad
and pour over some balsamic vinegar and olive oil.  Presentation: When
the spinach and leeks are cooked take them off the  heat and place on a
plate. Lay the fish on top of the vegetables and  spoon the mussels and
clams around the fish. With a spoon gather the  juices at the bottom of
the plate over the fish.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2561
Calories From Fat: 1256
Total Fat: 142.9g
Cholesterol: 244mg
Sodium: 3301.1mg
Potassium: 5659.4mg
Carbohydrates: 187.5g
Fiber: 39.1g
Sugar: 64.9g
Protein: 33.3g