Ingredients

2kg red mullet

5kg lobster heads

1kg shallots

3 carrots

300gwhite wine

100gcognac

Ice

2kg ripe tomato

Salt

20g sugar

Olive oil

Chilies

30g red wine vinegar

50g olive oil

Candiedlemon peel
2 bio lemons

50gsugar

200glemon juice

Candiedred onion

3 red onions

200gred wine vinegar

100gwater

100gwater orange blossom

100gsugar

20gbeetroot powder

Potato

4 potatoes

30gbutter

50gcream

10 leaves gelatin

Method

Red mullet

Clean red mullet. Carcasses for stock. Save fillets.Lobster carcass bisque: Caramelise shallots and carrots, add open heads, deglaze with white wine and cognac, add ice and the red mullet stock. Cook a few hours.Candy tomatoes with sugar and salt. Blend it with lobster bisque, sugar, wine vinegar, 1 teaspoon chilies. Emulsify with olive oil.

Candy red onion

Cook water, vinegar, sugar, orange blossom. Water, powder, cool down and vacuum seal red onion leaves in the liquid.

Candiedlemon peel

Cook lemon juice with sugar.Peel lemons, blanch them 3 times, cut julienne, candy in lemon syrup.

Potato

Cook potato with abundant water, blend it with cooking water, butter and cream, add soaked gelatin, fill the silicone round formats, freeze. Coat with bread crumbs and fry 4 minutes at 175 degrees.

Serve with purslane and tomato chips.

Ana will be appearing at Northcote’s Obession 17 event during 20th January-5th February.Find out more about Anaand Obsession 17 atNorthcote here |www.northcote.com