Ingredients

Ingredients For the carrot purée

• 3 carrots, peeled, diced

• 50g/1¾oz butter

• salt and freshly ground black pepper

• sprig fresh thyme

For the shellfish

• 1 whole star anise

• 1 fresh bay leaf

• 4 peppercorns

• 2 x 900g/2lb lobsters

• 8 large langoustines

• 2 tbsp olive oil

• 1 shallot, peeled, chopped

• 150g/5¼oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)

• 175ml/6fl oz white wine

• 4 scallops in their shells

For the seafood sauce

• 2 tbsp olive oil

• 2 celery stalks

• 40g/1½oz carrot, chopped

• 40g/1½oz leek, chopped

• 6 button shallots, peeled, chopped

• 2 garlic cloves, peeled, crushed

• 2 fresh bay leaves

• 2 sprigs fresh thyme

• 20g/¾oz fresh flatleaf parsley

• 4 plum tomatoes, chopped

• 2 whole star anise

• 4 peppercorns

• 1 lemon, juice only

• 175ml/6fl oz white wine

• 25g/1oz fennel

For the seaweed butter

• 50g/1¾oz unsalted butter, softened

• 2 button shallots, peeled, finely chopped

• 20g/¾oz dulse, finely chopped

• 2 tsp fresh dill

• ½ lemon, juice only

• salt and freshly ground black pepper

For the potatoes

• 4 potatoes, peeled

• 3 tbsp extra virgin olive oil

• 3 tbsp butter

• salt

For the garnish

• 5g/¼oz fresh dill

• 5g/¼oz fresh chervil

• 1 punnet shiso leaves (also called perilla leaves)

Description

Equipment And Preparation: For This Recipe, You Will Need A Commercial Vacuum-pack Machine, Vacuum-pack Bags And A Temperature-controlled Water...

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