​Cherry Tomato Terrine
​1. Combine the ponzu and cherry tomatoes in a vacuum bag, season with sea salt and crushed white pepper, seal the bag and allow it to marinade overnight, then remove the tomatoes and slice in half.
2. Strain the remaining marinade, combining it with the water and agar powder in a small saucepan.
3. Bring the solution to the boil, season to taste. Mix in the cherry tomatoes and press into a terrine mould.
​Cured Trout
​1. Portion the trout into pieces of about 50g
each. Coat with curing salt and rest for an hour.
2. After an hour rinse the trout in cold water and gently pat dry with a paper towel.
3. Place in vacuum bag, and pour the Szechuan pepper oil over the top. Vacuum seal the bag on medium setting.
4. Cook the salmon trout in the water bath for 1 hour at 45°C.
​Pickled Vegetables
​Heat the pickling solution in a small saucepan. Once boiled add the sliced radish and shallot and remove from heat. Set aside.
​Seared Langoustine
​1. Melt the butter until it turns a nutty brown
colour and add in the tarragon, garlic and langoustine. Cook slowly over a low heat.
2. Drizzle with the sherry vinegar and remove from heat
​Razor Clams, Mussels & Chorizo
​1. Pour the court-bouillon into a saucepan on high heat. When it reaches a rolling boil, add the mussels and razor clams and cover tightly with a lid. Remove from heat when shells have opened, and take the meat from the shells.
2. In a frying pan, slowly heat the sliced chorizo and shallots in a little rapeseed oil until translucent. Add the freshly cooked mussels and clams, mix well.
​Creamy Avocado Sauce
​Blend the avocado, sour cream and parsley until a smooth, creamy sauce is formed.
​To Serve
1. Place the trout and langoustine on the centre of the plate.
2. Surround with pickled vegetables, cherry tomato terrine, razor clams, mussels and chorizo.
3. Finish with yellow frisée, black and green olives, red seaweed and fresh coriander.