white asparaguus and pink finger radish - Take two sticks of white asparagus, peel them. Cook them in a pan with water to cover and 100g of butter. Season with salt and sugar. Boil for 4-5mins. Cut the pink finger radish in half length ways and boil in seasoned water until soft, discard the water and on the cut side put some salt and caster sugar. Place them cut side down in a hot pan with a tablespoon of veg oil. Colour the radish for 30secs.
Braised hake -hake no skin 120g portion, pan medium heat, tablespoon of veg oil in pan, place hake skin side down and cook for two mins until golden, add a tablespoon of butter and a ladel of stock or water, immediately turn the fish over and cover lightly with foil, take off the heat and let it continue cooking for 1-2 mins.
Mussels 200g- slice two shallots and sweat in a pan with two crushed cloves of garlic and a sprig of thyme for a few mins. Then add 200ml of white wine, bring to the boil then add the mussels and cling film the top of the pan or use a lid so they steam. If you use cling film you can see when the mussels begin to open easier. When this happens the mussels are ready. Keep and pass the liquor. Take 100ml of the liquor and whisk in butter until it’s a creamy texture. Add some picked sea rosemary and sea purslane to the mussel veloute.
Crispy shallots- slice thinly one shallot and fry it in a deep fat fryer at 140 degrees. If you don’t have one, shallow fry in a pan with veg oil on a medium heat until golden.
Place the fish, asparagus, finger radish and mussels on the plate, pour the mussel veloute with sea herbs on the fish and around, Then add the crispy shallots on top.