You are here
For 6 people
- 2 thick cod fillets each weighing 450g (with skin)
- 100g Le Guérandais coarse grey Guérande salt
- 500g hard clams
- 600g calico clams
- 2 dessertspoons oil
- 2 handfuls fresh seaweed
Rinse a large, flat, smooth cooking stone (e.g. rough slate) and heat it for a long time over hot embers. Carefully rinse the shellfish. Brush the clams to remove the sand from their shells.
Oil the fish fillets with a brush on both sides. Spread the salt over the hot stone (it will stop the cod from sticking to the stone) and place the fillets on it, skin side down. Grill them for 8 to 10 minutes, turning them halfway through the cooking time and adding some more salt if necessary.
At the same time, throw the seaweed onto the stone beside the cod. Place the shellfish on top and remove them as soon as they are open.
Cook’s tips: If the cooking stone is small, cook in two stages beginning with the shellfish and ending with the cod.
You can use a “Pierrade” (rustic stone raclette grill) to cook this dish or replace the stone with a metal cooking sheet/tray.