Roast hispi cabbage, mussels, clams, aioli

Michael Bremner puts hispi cabbage centre-stage in this beautiful dish, pan-roasting the cabbage in butter and serving with an intense seafood soup, kelp crumb, mussels, clams and a healthy dose of mellow aioli on the side. The fish soup makes much more than is needed for this dish alone, but it freezes well and can be used in other dishes – using it to poach fish and shellfish for a twist on bouillabaisse would work particularly well.

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