Chilean sea bass with Champagne and yuzu miso sauce

Begin by preparing the miso marinade. Place the white wine in a dish and set it alight to burn off the alcohol, then set aside to cool a little

Once cool, add the apple juice and sweet white miso to the wine and stir well until the miso has dissolved. Add the Chilean sea bass to the dish and mix in the marinade to coat, then cover and leave in the fridge for 3 days (or a minimum of 24 hours) to marinate

For the pickled myoga, mix together the vinegar and sugar in a small pan and heat gently until the sugar has dissolved completely. Leave to cool a little, then place the myoga in a dish and pour over the pickling mixture to coat. Transfer to the fridge and leave to pickle overnight

Preheat a deep-fryer to 180°C

Slice the end off the lotus root and peel off its skin, washing the root thoroughly under cold running water to remove any dirt. Use a mandoline to slice the root into 2mm pieces, keeping the slices in a bowl of cold water until ready to fry to prevent oxidisation

Pat the slices dry using kitchen towel and fry in batches until golden and crisp. Leave to drain on kitchen paper, then season lightly and transfer to an airtight container until ready to serve

Preheat the oven to 180°C/gas mark 4

For the yuzu miso sauce, place the white wine in a pan and set it alight to burn off the alcohol. Add the sugar and stir well until dissolved, then set to one side and leave to cool

Remove the sea bass pieces from the fridge and gently rinse off the miso marinade. Carefully pat dry on kitchen paper and place on a tray lined with baking paper. Transfer to the oven and cook for 8–10 minutes

Meanwhile, finish off the yuzu miso sauce. Add the Champagne, yuzu juice and the sweet white miso to the pan and place over a low heat, stirring well until warmed through and fully dissolved

To serve, spoon a generous serving of yuzu miso sauce onto each plate and place a piece of fish in the centre. Drain the myoga from the pickle and slice into 4 lengthways, placing a quarter on each place. Garnish with edible flowers, daikon cress and a piece of crispy lotus root and serve immediately