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
SITES
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