FIRST DISH COMPONENT

Ingredients
500g Crustacean shells
50ml Brandy
50ml Pernod
1 tablespoon Tomato paste
2 Tomatoes (quartered)
1 Carrot (chopped)
1 Onion (chopped)
1 Celery stick
1 Fennel bulb (chopped)
1 Thyme stalk
1 Tarragon stalk
Olive oil

Method of Preparation
Caramelise all the vegetables in olive oil, add the crustacean shells and continue to colour. Add the brandy and pernod and flame to burn off the alcohol. Add the tomato paste and cook for a further 5 minutes. Add the white wine and reduce until evaporated. Add the herbs and cover with water, simmer for 2 hours. Strain and chill.

SECOND DISH COMPONENT

Ingredients
200g Tuna trimmings
200g White Fish trimmings
1 Carrot
1 Celery stick
1 Tarragon stalk
5 Eggs (whites only)

Method of Preparation
Blend all the ingredients together and whisk into the chilled seafood stock. Gently bring up the temperature to a simmer ensuring the clarification does not burn at the bottom of the pan. When the solids form gently simmer for half an hour. Strain through muslin.

THIRD DISH COMPONENT

Ingredients
12 Vongoles
2 Eshallots
2 Thyme stalks
1 clove of Garlic
50ml White Wine

Method of Preparation
Add all the ingredients to a smoking hot pan and cover with a lid for 3 minutes until the clams are cooked. Set aside.

FOURTH DISH COMPONENT

Ingredients    
2 tea bags Dilmah English Afternoon Tea
500-600g Flathead fillets
1 teaspoon Salt
150g Daikon
12 Chervil leaves

Method of preparation
Cut the fillets into 20 even pieces (5 per person). Remove the skin off eight fillets. Split open the tea bags and mix the tea and salt together. Season the fillets with the skin. Sear all the fish with olive oil.
Cut into batons and blanch.