Ingredients

2 Finnan smoked haddock fillets, skinned, trimmed and cut into 110g pieces reserve the skin and trimmings for the stock see below 1 litre milk 8 small hen eggs 8 quail eggs 24 mussels, cleaned 1 long leek 1 stick celery 16 celery leaves 2 granny smith apples 150g curry cream 150g mussel cream 50g raisin puree 24 smoked haddock risotto balls Curry Cream 125g finely chopped onions 10g raz el hanout curry powder 200ml apple juice 3 egg yolks 250ml grape seed oil 10g sugar squeeze lemon juice 1 clove garlic, crushed Mussel Cream 100ml mussel juice (from cooking of mussels) 3 egg yolks tsp Dijon mustard 200ml grapeseed oil salt, pepper and lemon Golden Raisin Puree 250g golden raisins 150 ml apple juice 50g sugar Rice Balls 3 shallots, finely chopped 10g raz el hanout curry powder 150g risotto rice 450ml smoked haddock stock (simply made by covering thesmoked haddock skin andtrimmings with water and adding some onion, leek and celery.) 50g butter 25g parmesan whisked egg, flour and breadcrumbs to pane the rice balls Mussel Beignets 24 cooked mussels 330ml bottle of beer 300g plain flour 50g yeast pinch salt and sugar

Description

Curry CreamSweat The Onions, The Garlic And The Curry Powder In A Splash Of The Oil With A Generous Pinch Of Salt Once Softened And Translucent Add The Apple Juice And Simmer For 2-3 Minutes Allow To Cool, Place In A Blender, Add The Egg Yolks And Blend T

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