Ingredients

Ingredients For the nage (fish stock)

• 700ml/1 pint 5fl oz water

• 200ml/7fl oz dry white wine

• 1 large onion, peeled, roughly chopped

• 1 large carrot, peeled, roughly chopped

• 1 large leek, roughly chopped

• 2 celery sticks, roughly chopped

• 1 bay leaf

• 3 sprigs fresh parsley

• 3 sprigs fresh thyme

• 8 peppercorns

• 1 clove garlic

• salt, to taste

For the mussels

• 16 mussels, cleaned and debearded (discard any mussels that do not close tightly when tapped)

• 4 baby carrots, peeled and quartered

• 4 baby leeks, peeled and quartered

• 2 baby turnips, peeled and quartered

• 12 cherry tomatoes, halved

• 1 tsp capers, rinsed

• ½ lemon, juice only

• 1 tsp butter

• salt and freshly ground black pepper

• drizzle olive oil

For the John Dory and scallops

• 2 large John Dory, filleted, bones rinsed clean and reserved

• salt and freshly ground black pepper

• 1 tbsp vegetable oil

• 4 large hand-dived scallops in their shells, shells opened with a sharp knife, corals attached, frilly 'skirts' removed and reserved

• 1 tsp butter

• ½ lemon, juice only

For the cream sauce

• bones from 2 large John Dory fish

• 4 hand-dived scallop 'skirts' (see above)

• 1 star anise

• 1 bay leaf

• 250ml/9fl oz double cream

• ¼ clove garlic, peeled, finely chopped

• salt and freshly ground black pepper

• 1 lemon, juice only

To serve

• 1 handful wild salad leaves

Description

Recipe Uses 700ml/1 Pint 5fl Oz Water, 200ml/7fl Oz Dry White Wine, 1 Large Onion, Peeled, Roughly Chopped, 1 Large Carrot, Peeled, Roughly Chopped, 1...

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