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Turbot with razor clam sauce vierge

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  • 12 razor clams, cleaned and rinsed
  • 85ml/3fl oz white wine
  • 125ml/4fl oz olive oil
  • ½ tsp coriander seeds, crushed
  • 1-2 shallots, finely sliced into rings
  • 1 garlic clove, lightly crushed but still whole
  • 4 x 175g/6 oz turbot fillets
  • 2 tbsp roughly chopped fresh flatleaf parsley
  • 2 very ripe tomatoes, peeled, deseeded and finely chopped
  • ½ lemon, juice and zest only