Orkney scallop with fermented carrots, pickled alexanders, rock samphire and chicken skin

Ingredients

Beverages

  • 360ml of water

Store Cupboard

Oils & Vinegars

  • 20ml of extra virgin rapeseed oil
  • 100g of Chardonnay vinegar
  • 125ml of apple vinegar

Dairy

  • 100ml of whey
  • 25g of unsalted butter

Salad & Fresh Herbs

  • 400g of alexanders, flowers only, washed and picked

Speciality Ingredients