Marinate the Specially Selected Pork belly with roasted fennel seeds, pureed garlic, Manuka honey, Maldon salt and olive oil for 6hrs. Vac pack the Specially Selected Pork belly and sous vide for 13hrs at 62°C, then press over night with weights till its flat.
Make the gnocchi as per the recipe and add in the finely chopped chives and chervil, roll into a cylinder and leave to rest; cut into 2cm pieces and then roll with a fork. Roast off the shellfish bones with a white mirepoix and fennel, add in tomato paste, basil, thyme and garlic, cook out for 5 minutes and add in brandy, white wine and pernod, then flambé it, when the flames have died down add in the chopped vine tomatoes and fish stock and simmer gently for 6hrs; blitz and pass through muslin twice.
Carefully remove the intestinal trap from the langoustines and blanch for 10 seconds in boiling water, then refresh in ice water, carefully peel, and reserve.
To make the langoustine butter, roast off the langoustine shells with thyme and garlic and add in around 4 blocks of butter, place in an oven for 4hrs at 120°C, pass through a coffee filter and reserve till required. Char grill the fennel wedges and lightly roast for 3 minutes until soft.
Portion up the Specially Selected Pork belly and re-vac back up; then place in a 65°C water bath till required. In a non-stick pan sweat off the blanched gnocchi with some of the langoustine butter until the butter goes foamy and the gnocchi is a little golden colour and crispy, add in the langoustines and the steamed mussels and drain onto a cloth.
Warm up the shellfish bisque and mix with the gnocchi and shellfish, blanch the peas and add into the mix, finish with chopped chervil and basil. Seal the Specially Selected Pork belly on all sides till it’s crispy and arrange as per the photo with the fennel on top. Top with squid ink crisp.
Gnocchi:
Bring a large pan of water to the boil. Peel potatoes and add to the pan. Cook until tender but still firm for about 15 minutes. Drain, cool and mash with a fork or potato masher.
Measure 250g of mashed potato. Reserve any excess mashed potato for another use. Combine the 250g mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Cut the dough into four, cover in cling film and refrigerate.
Roll into agreed shape /size and then blanch in boiling water and refresh; reheat to order in a non-stick pan with butter.