Crispy fish skin, salt cod brandade, oyster emulsion
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Ingredients
Fish & Shellfish
Fruit & Vegetables
Store Cupboard
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6 bronze gelatine leaves, soaked
Salad & Fresh Herbs
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4 bay leaves
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2 1/2 bunches of dill, picked and chopped
Dairy
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500ml of milk
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500ml of double cream, semi-whipped
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50g of butter
Oils & Vinegars
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20ml of white wine vinegar
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olive oil, or dill oil