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
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
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
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
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...
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter