Ingredients

Turbot wings
1kg turbot wing skin on
1 T sea salt
100 gms of unsalted butter
2 T boiling water
3cm square kombu
Fish cake
600 gms cooked cod poached in milk
150gm boiled dice potatoes
100 gms sliced red onion
50gms grated ginger
30 gms chopped coriander
30 gms chopped spring onion
¼ finely chopped green Serrano chilli
Salt and pepper
10gms cumin seeds
10gm black cumin seeds
10gms fennel seeds
10gms brown mustard seeds
10 gms fenugreek seeds
4 Porthilly oysters shucked
Batter for oysters and fish cakes
400 mls soda water
200 mls japanese lager beer
1 tsp yeast
1 tsp bicarbonate soda
375 gms plain flour
25 ml white wine vinegar
60 gms fine activated charcoal powder
Salt and pepper
Flour for dredging
8 Cornish King scallops shucked.
Cauliflower Puree
1 banana shallot
1 clove garlic
50gms butter
5o mls rapeseed oil
500 gms cauliflower florets
500 gms chicken stock (true foods)
100 mls double cream
salt and pepper
2 T white miso
Pickled cauliflower
8 large florets of cauliflower
250 Japanese sushi vinegar
10gms sea salt
1 tsp coriander seeds
1 tsp mustard seeds
½ tsp cumin seeds
4cm square of konbu
Seaweed powder
12 sheets nori
50 gms wakame
100 gms sugar
500mls water
10 gms sea salt
Squid Ink Mayo
10 cloves black garlic
2 cloves peeled garlic
2 egg yolks
1 T Dijon mustard
500mls rapeseed oil
50 mls lemon juice
2 tbl white wine vinegar
20 gms squid ink
Salt
Garnish
White borage flowers
Seaweed powder
20 gms Exmoor caviar
4 T deepfried capers in seaweed dust and vinegar powder

Method

For the turbot wings
Make a beurre monte with the salt, butter and water. Put turbot fillet in a vac pac with the kombu and seal on full. Sous vide when ready for 16 minutes on 54 degrees. Slice into portions.
For the fishcake
Fry the red onion and ginger till golden and then add the potatoes and keep sautéing until nicely fried and then season. Take off the heat and add the skate and the fresh herbs. Temper all the dried spices, leave to cool then grind and add to the fish cake mix. Form into a cylinder and refrigerate till ready. Will need to be battered for plating.
For the oysters
Leave in the fridge till needed for battering
For the scallops
Trimmed and pat dry and refrigerated till needed
100 gms furikake umami kombu with yuzu to season with.
For the cauliflower puree
Sweat shallot and garlic in rapeseed oil and butter till translucent then add cauliflower florets and cook till completely cooked and caramelising slightly. Add the chicken stock and reduce till no liquid left. Blitz in the vita prep with the miso. Heat up the cream and add what it needs and season. Pass the puree and put in a squeeze bottle.
For the pickled cauliflower
Bring all the ingredients except the cauliflower up to a boil and chill. Slice the cauliflower thinly on a Japanese mandolin and vac pac on full with the pickling liquid.
For the seaweed powder
Combine sugar and water for a light sugar syrup. Brush 1 sheet of nori and place another on top, repeat until we have 2 piles of 6. Place in the dehydrator with the wakame overnight on 55c. Blitz in vita prep next day, pass and then season with Cornish sea salt.
For the squid ink mayo
Mix egg yolks, vinegar, mustard, lemon juice to a mixing bowl. Emulsify with oil. Season then blend with squid ink, crushed black garlic and crushed garlic cloves.

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