Name: Skate ‘Belly’ with Cockles, Purple Azur Kohlrabi Baked in Salt, Coastal Herbs, Parsley, Cider Vinegar
Yield: Serves 4
Ingredients: 500 g cockles; 6 parsley stalks; 1 tbs cider vinegar; 100 ml fish stock; 30 g shallot, finely sliced; Salt; Rapeseed oil; 1 shallot, peeled and sliced; 60 g unsalted butter; 20 g sea beet; 50 g butter; 3 tbsp water; 1 kg small skate wing; 50 g flat parsley leaves; Water; 50 g milk; 150 g cream; 1 purple azur kohlrabi; Transglutaminase; 100 g plain flour; 50 g unrefined sea salt