Confit sockeye salmon, rhubarb sinigang consommé

Place all ingredients one by one through a juicer except the agar, then pass the juice through a fine strainer

Weigh the passed juice and use weight to determine how much agar agar you will need. You want a 2% agar solution by weight e.g 500g of juice requires 10g of agar agar

In a medium saucepan, add the juice and agar agar and bring to a simmer, whisking constantly to dissolve the agar agar. Simmer for approximately 5 minutes. Transfer the liquid into a bowl and allow to cool completely

Once the liquid has cooled, it will be slightly jellified. Whisk the liquid to loosen it up then pass through a fine cheesecloth. Do not squeeze the juice through the cheesecloth or else you will have a cloudy consommé

Preheat the oven to 160°C

Remove all flesh and fat from the salmon skin, lay the skin flat onto a parchment-lined tray, place another piece of parchment paper on top and then another tray on top of this. That will ensure it stays flat. Cook the fish skin with steam (or with a roasting tin full of boiling water) for 10 mins, then roast it for 20 more minutes without steam (or without the roasting tin of water)

Remove and allow to cool on cooling rack

For the nori crumb, combine the salmon skin, sesame seeds and nori in a spice grinder and blitz

Use a melon baller to scoop out balls of courgette

Blanch the balls of courgette in salted boiling water for 2 minutes, then cool them in ice water and dry immediately

For the confit salmon, combine the rapeseed oil and aromatics in a pan, then heat up the oil to 70°C. Gently place the salmon in the oil and cook it for 4–5 mins

Remove the salmon from the oil and gently sprinkle the skin and nori crumb on top of the salmon

To serve, reheat the consommé and season with salt to taste. Place into a pouring jug and add a drizzle of rapeseed oil

Place the courgette and herb garnish in a mixing bowl and dress with some rapeseed oil and salt

Place the confit salmon on one side of the serving bowl, then place the courgette and herb garnish on the opposite side of the salmon. Dot some salmon roe on top of the garnish

Gently pour the consommé into the bowl at the table