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Blanch the savoy cabbage
Mince the seafood of your choice, which is a great way to use left over seafood scraps, mix with prawn meat
Fine mince garlic, chive and a mix of smoked paprika, celery salt, cinnamon, mustard powder, togarashi and cracked pepper
Mix the seafood and seasoning mixture well and compress into blanched savoy cabbage
Tension wrap and allow this to set for an hour in the chiller
Steam this parcel for 20 minutes
Make a sauce with white champagne wine vinegar and shallot reduction made with butter, peppercorns, bay leaf, thyme and a pinch of salt
Reduce the sauce and allow the butter to brown before adding in the acidity, then pour in cream and reduce for 10 minutes
Do not brown the shallots, you're wanting only to sweat it out and add sweetness to the sauce to level
Pass the sauce through a fine sieve and thicken with cold butter to emulsify
Split the sauce with herb oil made from spinach, spring onion and parsley