Roast hispi cabbage, mussels, clams, aioli

Ingredients

Fruit & Vegetables

  • 2 hispi cabbages
  • 150g of onion, diced
  • 100g of leek, diced
  • 100g of celery, diced
  • 1/2 bulb of garlic, diced
  • 1 large Yukon gold potato, peeled and diced
  • 6 garlic cloves

Dairy

  • 200g of butter
  • 100g of butter
  • 1 knob of butter, (to finish the soup)

Oils & Vinegars

  • Chardonnay vinegar
  • 50ml of olive oil
  • 400ml of light olive oil
  • 10g of Chardonnay vinegar
  • extra virgin olive oil

Store Cupboard

  • salt
  • 50g of tomato paste
  • 400g of tinned plum tomatoes
  • salt
  • pepper
  • 2 egg yolks, free-range
  • 1/2 tsp Dijon mustard
  • 100g of Panko breadcrumbs (1)
  • salt

Fish & Shellfish

  • 2kg fish bones
  • 200g of mussels
  • 150g of clams

Spices & Dried Herbs

  • 100g of fennel, diced
  • 5g of fennel seeds
  • 5g of star anise
  • 1 pinch of saffron

Salad & Fresh Herbs

  • 5g of coriander seeds
  • 1 lemongrass stalk

Beverages

  • 500ml of white wine
  • 100ml of brandy
  • 100ml of Pernod

Speciality Ingredients

  • 20g of kelp powder