Ingredients:
250g Salted Butter
2 Leeks, finely diced
750g Potatoes, peeled and diced
1 tbsp dried Seaweed (laver, sea lettuce, dulse), crumbled
75ml Vermouth
100g Peas
100g Sweetcorn
500ml Whole Milk
500ml Double Cream
1 generous Pinch of Saffron
1 Large Crab (or 400g Crab Meat)
6 Scallops
250g Fillet of Smoked Haddock (not the dyed yellow kind!)
1 tbsp Parsley, finely chopped
1 tbsp Dill, chopped
Pinch of Sea Salt
Method:
Add the saffron to the cream and stir well to combine. Set aside in the refrigerator for 2 hours (or over night) so allow the saffron to infuse into the milk.
If using a whole crab, remove the top and take out the meat. Also extract any meat from the claws and legs.
Dice the butter and melt in a large pan. Add the leeks and potatoes then crumble over the seaweed. Stir to combine and cook over low heat for about 10 minutes. At this point pour in the vermouth and increase the heat. Flambé to burn off the excess alcohol then stir in the peas, sweetcorn, milk and saffron-infused cream.
Reduce the heat and slowly return to a boil, adding in the diced scallop meat and smoked haddock. Cook for 5-6 minutes then take off the heat. Blitz lightly with a stick blender until smoother and thick (but keep some lumps for texture).
Top with a generous portion of crab meat, sprinkle with the fresh herbs and serve.
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