2 tbsp finely shredded fresh basil
2 celery sticks, roughly chopped
½ tsp lemon zest
squeeze lemon juice
4 okra, trimmed
2 banana shallots, roughly chopped
2 shallots, finely chopped
1 tsp chopped fresh tarragon
pinch cayenne pepper
1 tbsp miso paste
1 tbsp olive oil
2 tsp olive oil
1 tbsp pine nuts, toasted, to garnish
salt
500ml/18fl oz fish stock
1 tsp white wine vinegar
75ml/2½fl oz white wine vinegar
150g/5½oz unsalted butter, cut into small pieces
1 free-range egg white
100²µ/3½´Ç³ú prawn shells
250g/9oz raw prawns, chopped
250g/9oz salmon skin and scraps
100²µ/3½´Ç³ú salmon fillet, skinless
6 whole baby squid, prepared by your fishmonger
100ml/3½fl oz white wine