Bay Leaf Tea - Chef Recipe by Paul Carmichael

Ingredients

7kg snapper bones, cleaned
1.5kg brown onions
750g fennel
500g celery
40g kombu
40g garlic
15g white pepper corn
11g coriander seed
5g thyme
10g kaffir lime leaf
100g fresh bay leaf
12L water

Method

Cover bones with water, vegetables and kombu. Bring to the oil, add the remainder of ingredients and simmer for one hour.

Strain and freeze in trays. Defrost through cheese cloth.

Reduce with fresh bay leaves until desired flavour is reached. Season with salt.

Finish the dish with bay leaf oil and serve with charred crackers, butter and caviar.

Credits: Momofuku Seiobo

Photo Credits: Momofuku Seiobo