• Make the squid in crackers and liquorice powder first. this can be done a day in advance.

• Roll the liquorice stick with a rolling pin between two sheets of parchment until very thin, place on a baking tray (with a sheet of parchment under the liquorice) into an oven pre heated to 160̊c for approx 8 minutes until the surface is quite bubbly. Remove and cool, then when it is very crisp chop finely to a powder.

• Mix all of the ingredients for the squid cracker in a bowl with a spoon, adding the ink last until quite dark. Allow the mix to rest for 2 hours before using.

• Spread the cracker mix onto a silicon mat or greaseproof paper using a palette knife to 2mm thick. Bake in a preheated oven at 160˚c for 8 – 10 minutes. Remove from the tray to cool until crisp then break into random shaped pieces

• Remove the boiled egg from the shell and mix with the miso paste using a stick blender. Add a squeeze of lemon juice and then drizzle in the oil mixing constantly until it resembles mayonnaise, check the seasoning

• Make the brine by boiling the water, sugar and salt together until dissolved then cooling

• Cover the fjord trout with the cold brine an steep for 8 minutes, then wash the fish in very cold water and dry on a towel, leave out to come up to room temperature (about 10 minutes)

• Peel and slice the sand carrots to 2mm thick rounds, peel and slice the kohl rabi the same and cut out with a pastry cutter into neat discs

• Finely shred the centre leaves of the hispi cabbage, cut the centre leaves of the romaine into oblique diamonds and cut the sorrel leaves into ½ cm strips, wash and dry the spinach

• Slice the kumquats into 3mm thick rounds

• Mix together the olive oil and fruit juices along with a pinch of salt for the dressing

• In a non stick pan, heat a tablespoon of light olive oil until it starts lightly smoking, put the fish (fatty side down) into the pan and sear until golden brown, this should take 3-4 minutes. Cover the fish with a piece of parchment paper and add a squeeze of lemon juice and a tablespoon of water to the pan, remove from the heat and allow the fish to rest in a warm place for 8 minutes

• Mix all of the salad ingredients in a bowl, dress with the citrus dressing, orange and lemon zest then season with a little salt and pepper

• Dress the dish by putting the fjord trout in the centre and spooning a couple of neat blobs of mayonnaise, then the salad along with the slices of kumquats. Finish by placing a few pieces of the ink crackers on top and finally sprinkle with the liquorice powder

• Make the dashi one day in advance

• Heat the oil in a pan and sweat the shallot and garlic along with the herbs and peppercorns, once softened increase the temperature and then add the button mushrooms, season with salt and sweat for 3-4 minutes until golden brown. Add the dried mushrooms and stir, then add the water and bring to the boil. Turn down to a simmer for 5 minutes, remove from the heat and cover the pot. Cool down.

• Once the stock is cold pass it off through a fine sieve

• Add the wakame, bonito, soy sauce and lime juice, place in the fridge and allow to steep for at least 6 hours (8 – 10 hours overnight is best)

• Strain the stock through a fine sieve and then a doubled muslin cloth, reserve until needed

• Heat a pan, add the white wine and reduce by ¾, add the rest of the ingredients (not the mushrooms) and simmer for 3 minutes. Trim the long stems from the Shimeji mushrooms and place in a bowl. Pour the liquor over the mushrooms cover with cling film and allow to cool

• Pick the leaves from the purslane and scurvy grass, wash in cold water then drain and reserve

• Cut the cucumber lengthways into quarters and then remove the seeds with a knife. Cut the cucumber into 1cm cubes, season liberally with salt and place in a freezer for 20 minutes, then wash under cold water for 2 minutes, drain ready for serving

• Cut the trout into thin slices, mix the lemon juice with the oil and lightly dress, season with a little Malden salt and fresh black pepper

• Arrange the trout in the bottom of a small dish in curls, followed by the mushrooms, cucumber, sea herbs and a few dots of the caviar. Pour in the dashi until it half covers the fish and finish by drizzling a little seaweed oil