Hake, tomato and crab

Ingredients

Fruit & Vegetables

  • 2 heritage tomatoes
  • 25g of leek, green parts only
  • 25g of spring onions, green tops only
  • 50ml of lemon juice
  • 1/2 onion, roughly chopped
  • 1/2 stick of celery, roughly chopped
  • 1/2 carrot, roughly chopped
  • 1/2 leek, roughly chopped
  • lemon juice to taste

Oils & Vinegars

  • 125ml of oil
  • 150ml of sunflower oil
  • 1 dash of oil
  • oil

Spices & Dried Herbs

  • 1 tbsp of harissa
  • 1/2 tsp harissa
  • 1/4 stick of lemongrass (1), roughly chopped

Speciality Ingredients

  • 1 1/4 tbsp of kimchi liquid, from a jar of kimchi
  • 1 dash of kimchi liquid, from a jar of kimchi
  • micro basil
  • edible flowers

Cooking Sauces

  • 50ml of ponzu

Salad & Fresh Herbs

  • 25g of chives
  • 1/4 bunch of basil
  • 1/4 bunch of tarragon
  • 1/4 bunch of coriander
  • coriander
  • dill

Store Cupboard

  • salt
  • 1 tbsp of mayonnaise
  • 500ml of chicken stock
  • 12g of tomato paste
  • salt

Fish & Shellfish

  • 1 large crab, freshly cooked
  • 250g of crab shell, reserved from breaking down the crab
  • 4 hake fillets, each weighing approx. 90g, skinless

Beverages

  • 1 dash of brandy
  • 25ml of white wine

Dairy

  • 50ml of double cream