Ingredients:

• Onion (Code 1964)
• Flat Fish Frames (Steve recommends Sole Frames)
• Celery (Code 707)
• Fennel (Code 898)
• Star Anise (Code 8401)
• Bay Leaf (Code 2724)
• White Peppercorns (Code 8293)
• 3 Scallops
• 3 Tiger Prawns
• Rapeseed Oil (Code 26009)
• Broad Beans (Code 412)
• Peas (Code 2242)
• Fish Stock (Code 37008)
• Double Cream (Code 897)
• Unsalted butter (Code 8991)
• Viola Flowers (Code 2726)

Method:

Celery Nage:

1. Using flat fish frames, chopped onion, celery, fennel, star anise, bay leaf and white pepper corns, cover with water and simmer for 45 minutes.
2. Strain through muslin and set a side.

To serve:

3. Pan fry scallops and tiger prawns in rapeseed oil and butter. Shell the broad beans and lightly sauté in butter with rainbow radish.
4. Reduce the fish stock by half, add double cream and unsalted butter.
5. Add peas and assemble.
6. Garnish with julienne of celery, mortadella sausage and edible flowers.