Charcoal-Smoked Marron with Nori Purée, Young Ginger, Shellfish and Dai Dai Emulsion

Name: Charcoal-Smoked Marron with Nori Purée, Young Ginger, Shellfish and Dai Dai Emulsion
Yield: serves 8
Cuisine: Australia
Ingredients: 16 red vein sorrel leaves; 250 g (9 oz) unsalted butter, diced; 8 chickweed sprigs; 6 logs Japanese charcoal (binchotan); 2 litres (70 fl oz /8 cups) shellfish stock, reduced to 1 litre (35 fl oz /4 cups)