16 |
raw prawns, shelled and heads removed and deveined, (keep shells and heads for cooking) |
2 large handfuls |
live surf, venus or carpet shell clams |
800ml |
whole milk |
200ml |
double cream |
2 |
garlic cloves, peeled, halved (germ removed) and finely chopped |
300g |
potatoes, peeled and thinly sliced, such as maris piper |
125ml |
verjus |
50ml |
cold-pressed rapeseed oil, plus extra to drizzle |
2 |
large banana shallots, peeled and finely chopped |
or 6 |
ordinary shallots, peeled and finely chopped |
1 |
leek, outer layer removed, halved lengthways, washed well and finely sliced |
2 |
celery sticks, de-stringed (with a peeler) and cut into 1 cm dice |
1 |
small celeriac, peeled and cut into 1 cm dice |
1 |
red chilli, halved, deseeded and finely sliced |
100ml |
dry cider |
500ml |
fish stock |
1/2 handful |
dill, leaves picked and finely chopped |
1/2 handful |
tarragon, leaves picked and finely chopped |
|
sea salt |
|
freshly ground black pepper |