Turbot, Cockles, Clams, Potato, Dill by Timberyard

Timberyard is a family run restaurant a stone’s throw from Edinburgh Castle. Eldest son Ben heads up the kitchen whilst his younger brother Jo takes care of the Front of House along with sister Abi.

At Timberyard our approach is ingredient led seasonal cooking where curing, smoking, pickling and fermenting helps to extend the seasons. All served in the relaxed warehouse space by well informed, caring individuals.

For more information visit: www.timberyard.co

Ingredients: Serves 4

4x 200g turbot fillets, skinned topside only

8 razor clams, fresh & washed

500g cockles, fresh & washed

8 waxy baby potatoes

Fresh herbs or seaweed of your choice, we use dill

4 large banana shallots

250g unsalted butter

250ml white wine

2 sprigs thyme

2 cloves garlic, crushed

vegetable oil

salt & pepper

2 lemons

baby spinach/sea beet


For the turbot:

  1. Wash your fish thoroughly and pat dry.
  2. In a medium heat non-stick frying pan, sear the turbot skin side down in vegetable oil for 45 seconds. Repeat until each side is golden brown.
  3. Add 100g of butter to the pan and baste the fish for one and a half minutes. Rest for 2 minutes.
  4. Season with salt, pepper and lemon to serve
  5. Reserve the pan butter to season and sauce the dish.

For the razor clams & cockles:

  1. Heat 2 pots to medium/high heat,
  2. To each pot add a glug of oil followed by 1 clove garlic, 1 chopped shallot and 1 sprig of thyme. Sweat down.
  3. Add the clams to one pot and the cockles to the other. Put the heat up high and add half the white wine to each. Immediately cover the pots & cook on high heat for approximately 2 minutes. Stir halfway through. You will know they are cooked as all the shells will open. Discard any that are still closed.
  4. Once cooked remove from the heat and strain through a fine sieve or muslin cloth. Keep this stock for a sauce.
  5. Remove the cockles and clams from their shells and remove the digestive tracts.
  6. Slice the razor clams into thin strips, keep the cockles whole.
  7. To serve, re-heat in butter & lemon juice. Finish with chopped fresh dill, salt & pepper.

For the potatoes & greens:

  1. Bring the potatoes to the boil and simmer gently until cooked.
  2. Remove from the heat and serve with the clams and cockles.
  3. Blanch any seasonal greens in boiling water. Butter and season to serve. We season our potatoes with a truffled potato skin salt for texture.

In association with Taste Communications.