Infused Oil (served 25 portions):
A dish that is made of the most sustainable ingredients
No dairy products are used!
This dish uses clams from Fukuoka Shikanoshima Farm. The clams are a revolutionary product that Amber has been involved with for more than three years and uses an unprecedented and groundbreaking technique. The clams are inoculated in a laboratory and then grown for 6 months on a land-based plant, after that they are placed in baskets and hung in suspended baskets between the wakame farms and therefore sand-free. Importantly, it filter feeds the phytoplankton rich waters around in the wakame fields, so does not need supplementary feed and even compliments the wakame growth. There is no pollution generated by the wakame or clam farm. You can check out this video from Chef Richard Ekkebus about the clams and the ingredients used:
The dish uses two varieties of Seaweed: Kelp & Wakame. Kelp forests at the bottom of the ocean play an important role in removing and storing CO2 from the atmosphere. Seaweed grows at a much faster rate than land plants, which means with careful harvesting it can remove more CO2. There’s no need for fertilisers, and no pollution. Cutting leaves at the right time in the plant’s lifecycle supports speedy re-growth and provides generous yields, without extra resources. Seaweed absorbs its nutrients through fronds, rather than roots. A structure known as a ‘holdfast’ attaches the seaweed to rocks, enabling its leaf-like fronds to move in the water and gather nutrients.
Make the Bannou Negi Infused Oil
Make the veloute
Prepare the garnish