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