Pan-Roasted Hispi Cabbage Recipe - Great British Chefs

Ingredients

• 2 hispi cabbages
• 200g of butter
• Chardonnay vinegar
• salt
• 2kg fish bones
• 150g of onion, diced
• 100g of fennel, diced
• 100g of leek, diced
• 100g of celery, diced
• 1/2 bulb of garlic, diced
• 5g of fennel seeds
• 5g of coriander seeds
• 5g of star anise
• 50ml of olive oil
• 50g of tomato paste
• 500ml of white wine
• 100ml of brandy
• 100ml of Pernod
• 400g of tinned plum tomatoes
• 1 lemongrass stalk
• 1 large Yukon gold potato, peeled and diced
• 1 pinch of saffron
• pepper
• 6 garlic cloves
• 400ml of light olive oil
• 2 egg yolks, free-range
• 10g of Chardonnay vinegar
• 1/2 tsp Dijon mustard
• 100g of butter
• 100g of Panko breadcrumbs (1)
• 20g of kelp powder
• 200g of mussels
• 150g of clams
• 1 knob of butter, (to finish the soup)
• extra virgin olive oil