Rockpool of local seafood with sea vegetables, ginger and shellfish consommé
by Tom Kitchin

Ingredients

Fruit & Vegetables

  • 6 carrots, thinly sliced
  • 1/2 onion, diced
  • 1/2 leek, diced
  • 1 celery stick, diced
  • 1/2 garlic bulb
  • 1 orange, peeled and juiced
  • 3 lemons, juiced
  • 1 shallot

Spices & Dried Herbs

  • 1 fennel, diced
  • 5 green cardamom pods
  • 20g of fennel seeds
  • 100g of ginger, chopped
  • 3 star anise
  • 3 bay leaves
  • 6 white peppercorns

Fish & Shellfish

  • 1kg langoustine heads
  • 1kg lobster heads
  • 500g of crab shell
  • 1 small octopus
  • 4 squat lobsters, broken down into tails and heads
  • 50g of cooked crab
  • 4 oysters
  • 2 razor clams
  • 8 mussels
  • 8 surf clams
  • 50g of squid
  • 40g of brown shrimp

Beverages

  • 100ml of brandy
  • 2l water
  • 50ml of white wine

Store Cupboard

  • 2 tbsp of tomato purée
  • 6 black peppercorns
  • salt

Oils & Vinegars

  • vegetable oil
  • olive oil

Salad & Fresh Herbs

  • 1 tbsp of chopped parsley
  • 60g of samphire

Delicatessen

  • 20g of caviar

Speciality Ingredients

  • 20g of seaweed, dulse or other local seaweed