To begin- pre-heat a barbeque or grill to a high temperature and have an oven preheated to 200°C. Coat the baby carrots in some oil and salt and pepper. Place on the grill and let them get a good amount of char without burning them. Set aside and keep warm.
Heat some oil in a frypan over a medium heat. Add the eschallots and garlic and sweat until translucent then set aside.
For the fish- coat each flathead with olive oil and salt and pepper. Place on a baking tray with a few knobs of butter and roast for about 7 minutes or until cooked through- basting the fish occasionally with the butter to form a golden skin.
Place a saucepan over a medium- high heat. Add the clams, white wine and chicken stock and put on the lid. After about a minute, or when the clams have opened add the shallots, garlic, tomatoes and butter. Simmer for about 5-7 minutes until the sauce is slightly reduced. Add the tarragon, a squeeze of lemon juice and season with salt and pepper.
To serve- place a flathead in each bowl with some charred carrots and clams. Top with the clam sauce and finish with a few sprigs of fresh samphire.
6 whole flathead, cleaned and scaled
24 baby heirloom carrots, peeled and blanched
24 beach clams
10 eschallots, sliced finely
4 cloves of garlic finely sliced
24 cherry tomatoes, halved
1 bunch of fresh samphire
unsalted butter
1 cup white chicken stock
½ cup dry white wine
1 bunch fresh tarragon, chopped
1 lemon
salt and pepper
olive oil