Octopus, lobster and scallop wontons with cherries and pink fir potatoes
by Steven Smith
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Ingredients
Fish & Shellfish
1.25kg octopus, frozen 1 day prior to cooking
1 lobster
100g of scallops
Salad & Fresh Herbs
1 sprig of thyme
50g of samphire
Spices & Dried Herbs
2 bay leaves
Cooking Sauces
500ml of brown chicken stock
Beverages
100ml of brandy
yuzu juice
Store Cupboard
black pepper
salt
Dairy
250ml of double cream
250g of salted butter
Speciality Ingredients
1 packet wonton wrappers
1 sheet of nori seaweed
4 oyster leaves
Fruit & Vegetables
4 pink fir potatoes, large
12 cherries, large, pitted
Delicatessen
25ml of white balsamic vinegar
Oils & Vinegars
40ml of rapeseed oil