Plaice and Crab Tortellini, Vin Jaune, Apple, Dill, Sea Herbs Recipe

Ingredients

• 1 whole plaice, filleted, skin removed and head bones reserved, about 250g
• 300g of double cream, chilled
• 7g of salt, or to taste
• 1 pinch of cayenne pepper
• 250g of white crab meat
• 185g of 00 flour
• 150g of egg yolk
• 10g of olive oil
• 1 tsp squid ink
• 500g of green apple, peeled, cored and diced into 1-inch cubes
• 100g of cane sugar
• 100g of water
• 1 lemon, juiced
• 5g of agar agar
• 20ml of olive oil
• 1 shallot, peeled and sliced
• 100g of button mushrooms
• 2 garlic cloves, crushed
• 3 bay leaves
• 1 tbsp of fennel seeds
• 4 star anise
• 30ml of white wine vinegar, or use elderflower vinegar
• 250ml of white wine
• 100ml of vin jaune, or dry sherry (or to taste)
• 300ml of double cream
• 50g of unsalted butter
• 1/2 lemon
• 1 small bunch of dill , roughly 50g
• 200ml of olive oil
• 1 handful of salty finger leaf
• 1 handful of rock samphire
• 1 handful of sea purslane
• 1 green apple, diced to 0.5cm cubes