Roast hispi cabbage, mussels, clams, aioli
4
2 hours 20 minutes
Ingredients
Roast hispi cabbage
- 2 hispi cabbages
- 200g of butter
- Chardonnay vinegar
- salt
Fish soup base
- 2kg fish bones
- 150g of onion, diced
- 100g of fennel, diced
- 100g of leek, diced
- 100g of celery, diced
- 1/2 bulb of garlic, diced
- 5g of fennel seeds
- 5g of coriander seeds
- 5g of star anise
- 50ml of olive oil
- 50g of tomato paste
- 500ml of white wine
- 100ml of brandy
- 100ml of Pernod
- 400g of tinned plum tomatoes
- 1 lemongrass stalk
- 1 large Yukon gold potato, peeled and diced
- 1 pinch of saffron
- salt
- pepper
Aioli
- 6 garlic cloves
- 400ml of light olive oil
- 2 egg yolks, free-range
- 10g of Chardonnay vinegar
- 1/2 tsp Dijon mustard
Kelp crumb
- 100g of butter
- 100g of Panko breadcrumbs (1)
- 20g of kelp powder
- salt
Steamed mussels and clams
- 200g of mussels
- 150g of clams
To serve
- 1 knob of butter, (to finish the soup)
- extra virgin olive oil
Method
1
Preheat the oven to 180°C/gas mark 4
2
To begin, make the fish soup base. Add the fish bones to a large roasting tin with the onion, fennel, leek, celery, garlic, fennel seeds, coriander seeds, star anise and olive oil. Roast for 15 minutes then stir in the tomato paste and roast for a further 10 minutes. Remove from the oven and deglaze the tray with the white wine, scraping the bottom to remove any residue
- 2kg fish bones
- 50ml of olive oil
- 150g of onion, diced
- 100g of fennel, diced
- 100g of leek, diced
- 100g of celery, diced
- 5g of fennel seeds
- 5g of coriander seeds
- 5g of star anise
- 50g of tomato paste
- 500ml of white wine
- 1/2 bulb of garlic, diced
3
Transfer to a large pan and add the brandy and Pernod. Cook out for 5 minutes, then add enough water to cover the bones by an inch. Add the tinned plum tomatoes, lemongrass, potato and saffron and bring to the boil. Reduce to a simmer and cook for 35 minutes
- 100ml of Pernod
- 100ml of brandy
- 400g of tinned plum tomatoes
- 1 lemongrass stalk
- 1 pinch of saffron
- 1 large Yukon gold potato, peeled and diced
4
Pass the stock through a fine sieve into a clean pan and reduce to the consistency of single cream. Taste the soup, adjusting the seasoning if necessary, and set aside
- pepper
- salt
5
To prepare the garlic for the aioli, place the oil and garlic in a pan and confit the garlic over a very low heat until it is cooked through but not coloured. Allow to cool
- 400ml of light olive oil
- 6 garlic cloves
6
For the kelp crumb, melt the butter in a pan and add the breadcrumbs, cooking until golden brown. Add the kelp powder and salt to taste then store in an airtight container until ready to serve
- 100g of butter
- 20g of kelp powder
- 100g of Panko breadcrumbs (1)
- salt
7
When the garlic and oil has cooled, blitz together the egg yolks, mustard, vinegar and cooked garlic for 2 minutes in a blender then slowly pour in the garlic-infused oil until you have a nice thick mayonnaise. Cover and chill until needed
- 1/2 tsp Dijon mustard
- 2 egg yolks, free-range
- 10g of Chardonnay vinegar
8
To cook the cabbages, remove the outer layers of leaves and wash thoroughly. Cut each cabbage in half. Melt the butter in a pan over a low heat and cook the cabbage halves on all sides until they are nicely coloured. Season with Chardonnay vinegar and salt
- salt
- 2 hispi cabbages
- 200g of butter
- Chardonnay vinegar
9
Meanwhile, steam the mussels and clams separately just until the shells start to open. Remove the meat from the shells and set aside
- 150g of clams
- 200g of mussels
10
When ready to serve, heat 200ml of the fish soup in a pan with a knob of butter over a high heat, whisking to emulsify. Place the cabbage on the centre of each plate and top with the shellfish
- 1 knob of butter, (to finish the soup)
11
Add a dollop of the aioli to the plate next to the cabbage, pour the fish soup to the side and spoon the kelp crumb over the top. Drizzle over a little extra virgin olive oil and serve immediately
- extra virgin olive oil
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