Recipe | FOUR’s Festive Winter Tidal Pool

Name: Recipe | FOUR’s Festive Winter Tidal Pool
Ingredients: 115ml unseasoned rice wine vinegar; 115ml white wine vinegar; 115ml water; 55g sugar; 55g battera kombu, rinsed in cold water and cut crosswise into 3/4 inch-wide strips; 115g red abalone 31/2 inches long; 20g dried shiitake mushrooms; 200ml warm water; 5-10g dark soy sauce; Kosher salt; Xanthan gum; 120ml oyster liquid, strained through cheesecloth; Pinch of edible silver flake; 1000g low-mineral content water; 12g dried shiitake mushrooms; 15g dried large kombu; 25g bonito flakes, thinly shaved; 30-60g white soy sauce; 15-20g ponzu; Grapeseed oil, for frying; 1-2 sheets gold nori; 80g foie gras, sliced into 10g pieces; 8 cleaned sea urchin tongues; 20 New Zealand spinach leaves; 20 small Malabar spinach leaves; Green scallion tops, thinly sliced and soaked in ice water until curled; 1-2 bunches enoki mushrooms, stems trimmed to 1 inch; 1-2 whole yuzu or Meyer lemons

www.four-magazine.com

Try this winter-warming abalone and pickled kelp broth by US chef David Kinch for the perfect Michelin-inspired starter come Christmas day...

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Ingredients

115ml unseasoned rice wine vinegar
115ml white wine vinegar
115ml water
55g sugar
55g battera kombu, rinsed in cold water and cut crosswise into 3/4 inch-wide strips
115g red abalone 31/2 inches long
20g dried shiitake mushrooms
200ml warm water
5-10g dark soy sauce
Kosher salt
Xanthan gum
120ml oyster liquid, strained through cheesecloth
Pinch of edible silver flake
1000g low-mineral content water
12g dried shiitake mushrooms
15g dried large kombu
25g bonito flakes, thinly shaved
30-60g white soy sauce
15-20g ponzu
Grapeseed oil, for frying
1-2 sheets gold nori
80g foie gras, sliced into 10g pieces
8 cleaned sea urchin tongues
20 New Zealand spinach leaves
20 small Malabar spinach leaves
Green scallion tops, thinly sliced and soaked in ice water until curled
1-2 bunches enoki mushrooms, stems trimmed to 1 inch
1-2 whole yuzu or Meyer lemons