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Roast hispi cabbage, mussels, clams, aioli
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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