The Kitchen
|
Great Italian Chefs
|
  • Recipes
        • Meat and Poultry
        • Beef
        • Chicken
        • Duck
        • Lamb
        • Pork
        • See more
        • Fish and Seafood
        • Cod
        • Prawn
        • Sea bass
        • Hake
        • Salmon
        • See more
        • Courses
        • Canapés
        • Starters
        • Mains
        • Sides
        • Desserts
        • Petits fours
        • Dish type
        • Curry
        • Soup
        • Pasta
        • Salad
        • One-pot
        • Stew
        • Diets
        • Vegetarian
        • Vegan
        • Pescatarian
        • Gluten-free
        • Dairy-free
        • Low carb
        • Cakes and Baking
        • Easy cake
        • Loaf cake
        • Layer cake
        • Tarts
        • Pâtisserie
        • See more
        • Occasions
        • Dinner party
        • Breakfast
        • Party
        • Sunday roast
        • All-day brunch
        • Cuisine
        • Mexican
        • Italian
        • Indian
        • Thai
        • Chinese
        • French
        • Everyday and easy
        • Midweek meal
        • Easy pie
        • Easy chicken
        • Easy vegan
        • Easy curry
        • See all easy recipes
        • Seasonal
        • Celeriac
        • Cauliflower
        • Kale
        • Rhubarb
        • Blood orange
        • Asparagus
    • After something else? Take a look at what's new and get inspired.

      LATEST RECIPES
  • Chefs
  • How to Cook
        • Meat and poultry
        • Chicken
        • Beef
        • Lamb
        • Pork
        • Duck
        • See all
        • Fish and seafood
        • Monkfish
        • Haddock
        • Sea bass
        • Mackerel
        • Red mullet
        • See all
        • Vegetables
        • Beetroot
        • Butternut squash
        • Red cabbage
        • Sweet potato
        • Tomato
        • See all
        • Knife skills
        • Butchery
        • Fish preparation
        • Vegetable preparation
        • Chiffonade
        • Sharpen a knife
        • See all
        • Cakes and baking
        • Line a tart tin
        • Blind bake
        • Make macarons
        • Bake cakes
        • Make sweet pastry
        • Make biscuits
        • Sous vide
        • Sous vide meat
        • Sous vide fish
        • Sous vide vegetables
        • Sous vide fruit
        • Tips and tricks
        • See all
        • Pickling
        • Pickle asparagus
        • Pickle mackerel
        • Pickle gooseberries
        • Pickle cucumber
        • Pickle red cabbage
        • See all
        • Chef tricks
        • Brining
        • Fish stock
        • Rib-eye steak
        • Chorizo crisps
        • Pomme purée
        • Crispy chicken skin
    • Can't see what you're looking for? Browse our collection of cooking guides.

      View All
  • Features
  • Competitions
Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

  • Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
  • Beef
  • Chicken
  • Duck
  • Lamb
  • Pork
  • See more
Fish and Seafood
  • Cod
  • Prawn
  • Sea bass
  • Hake
  • Salmon
  • See more
Courses
  • Canapés
  • Starters
  • Mains
  • Sides
  • Desserts
  • Petits fours
Dish type
  • Curry
  • Soup
  • Pasta
  • Salad
  • One-pot
  • Stew
Diets
  • Vegetarian
  • Vegan
  • Pescatarian
  • Gluten-free
  • Dairy-free
  • Low carb
Cakes and Baking
  • Easy cake
  • Loaf cake
  • Layer cake
  • Tarts
  • Pâtisserie
  • See more
Occasions
  • Dinner party
  • Breakfast
  • Party
  • Sunday roast
  • All-day brunch
Cuisine
  • Mexican
  • Italian
  • Indian
  • Thai
  • Chinese
  • French
Everyday and easy
  • Midweek meal
  • Easy pie
  • Easy chicken
  • Easy vegan
  • Easy curry
  • See all easy recipes
Seasonal
  • Celeriac
  • Cauliflower
  • Kale
  • Rhubarb
  • Blood orange
  • Asparagus
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
  • Chicken
  • Beef
  • Lamb
  • Pork
  • Duck
  • See all
Fish and seafood
  • Monkfish
  • Haddock
  • Sea bass
  • Mackerel
  • Red mullet
  • See all
Vegetables
  • Beetroot
  • Butternut squash
  • Red cabbage
  • Sweet potato
  • Tomato
  • See all
Knife skills
  • Butchery
  • Fish preparation
  • Vegetable preparation
  • Chiffonade
  • Sharpen a knife
  • See all
Cakes and baking
  • Line a tart tin
  • Blind bake
  • Make macarons
  • Bake cakes
  • Make sweet pastry
  • Make biscuits
Sous vide
  • Sous vide meat
  • Sous vide fish
  • Sous vide vegetables
  • Sous vide fruit
  • Tips and tricks
  • See all
Pickling
  • Pickle asparagus
  • Pickle mackerel
  • Pickle gooseberries
  • Pickle cucumber
  • Pickle red cabbage
  • See all
Chef tricks
  • Brining
  • Fish stock
  • Rib-eye steak
  • Chorizo crisps
  • Pomme purée
  • Crispy chicken skin
|

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

NAVIGATE

  • Home
  • Recipes
  • Michelin star results 2022
  • Chefs
  • Restaurant map
  • Ingredients
  • Recipe collections
  • Features
  • How to cook
  • Competitions

FOLLOW

SITES

Great British ChefsGreat Italian Chefs

INFORMATION

  • Contact
  • Work with us
  • Insights and consultancy
  • Great British Chefs shop
  • Great British Chefs x TheFoodMarket.com
  • Join our Great British Chefs Cookbook Club
  • FAQs
  • About us
  • Jobs
  • Contributors
  • Photography
  • Policies
  • T's and C's
© 2023