Begin by blanching the tarragon for the herb oil, and then transferring it to iced water. Once cool, squeeze out as much water as you can. Add the blanched herbs to a Thermomix along with all the remaining tarragon oil ingredients except the salt. Blend and heat to 80°C

Once at temperature, blend in the salt and pass the oil through a muslin cloth

Pour the oil into a sealed piping bag and let it hang overnight so that the cloudy substances settle at the bottom of the point. The next day, get rid of the solids and pour off the oil

Grill the fish bones over charcoal until slightly smoky

Add the bones to the chicken stock, then bring to the boil and cook for 20 minutes

Strain off the bones and then add the wine, vinegar, shallots, thyme, carom seeds, salt and sugar to the infused chicken stock

Place the stock back on the heat and cook until it has reduced to around 500ml

Strain the aromatics from the reduced stock, and then add the double cream and shiro dashi

Emulsify in the smoked butter with a hand blender

Check the seasoning and adjust to taste

Weigh the sauce, and add 0.8% by final weight of lecithin. Use a stick blender to blend in the lecithin, then strain once again and rest for at least 15 minutes

Mix all the ingredients for the black tuile, and then transfer to a fridge to chill

Mix all the ingredients for the cod brine, stirring until the sugar and salt has dissolved. Add the cod and set it aside to brine for 30 minutes

Put the bowl and blade of the food processor in the freezer to chill thoroughly

Once chilled, put the blade back in and add all the ingredients for the salmon mousse except for the cream

Blend to a smooth paste, then drizzle in the cream while the motor is still running

Pass the salmon mousse through a sieve

Mix all of the ingredients for the crab mix with 200g salmon mousse

Preheat the oven to 170°C

Spread the chilled tuile mix on the seaweed mould

Bake for 4–6 minutes, then set aside. Depending on the number of moulds you have, you may need to repeat. You need one seaweed tuile per serving

Cut the butternut squash in half around the middle, setting aside the bottom half with the seeds

Peel the squash, and then use a Japanese sheeting peeler to get long, thin sheets of squash

Blanch the butternut squash sheets in salted water for 30 seconds, then chill them in ice water. Once cool, pat dry and set aside

Dust the one side of the cod loin with meat glue – this will stop the fish flaking

Spread a layer of crab mix over the meat glue

Wrap the loin in the sheet of blanched butternut squash, and then wrap the cod in cling film. Tighten the ends of the cling film to secure everything in place, but try to keep the cod as flat as possible 

Steam the cod in a steam oven at 95°C until the core temperature reaches 40°C

Once at temperature, cool the cod in an ice bath, and keep in the fridge until ready to serve

For the ragù, sweat the shallot and thyme in the butter with a pinch of salt

Deglaze the pan with vinegar and then add the chicken stock

Cook until the stock has almost completely evaporated, then add the double cream and warm up to emulsify. Set aside

For the turnip purée, sweat down the shallots, thyme and turnip with a pinch of salt in the butter

Meanwhile, reduce the dashi vinegar in a separate pan until it’s just a glaze
Add the double cream and a touch of water, and cook slowly until the turnip is completely broken down and soft

Add the dashi vinegar glaze and blend in a Thermomix, then add a squeeze lemon juice and shiro dashi

Heat the mixture to 60°C, then whisk in a pinch of xanthan gum to stabilise the mixture. It's thick enough when no moisture leaks out of the sauce when spooned onto a plate. Adjust the seasoning as required

Use a melon baller to scoop out small balls of turnip, about 5 small balls per person for an à la carte serving, or 3 for a tasting menu portion

Blanch the turnip balls until just cooked in salted water

Compress the turnip balls three times in lemon juice 

Blow torch the turnip balls to give them some colour

Warm all the ingredients for the pickling liquid, stirring until the sugar is dissolved

Compress the turnip three times again, but this time in the pickling liquid

Place the turnip balls in the tarragon oil to marinate before service

When ready to serve, portion the cod into 5 x 3 cm pieces

Warm the cod in duck fat at 47°C for about 20 minutes, or until the interior temperature of the cod reaches 47°C

Warm the smoked bone sauce and then foam it with a hand blender

Add the enoki mushrooms to the ragù and stir gently, then add the scallop roe powder. Season with lemon juice and salt and finish with the chopped chives and tarragon

To serve, pipe a ring of turnip purée on the plate – in the restaurant they use a a lazy Susan to get a neat circle

Spoon the ragù into the border of the purée, and then place the turnip balls in the centre

Top the turnip with the fish, and then garnish with the tuile. Pipe small dots of turnip purée onto the tuile, and top each dot with some coriander cress

Serve with a spoonful of the foamed sauce on the side