Cured bream, radish, Exmoor caviar

Combine all the ingredients for the jalapeño oil in a Thermomix and cook at 70°C for 10 minutes. Once the timer is up, turn the speed up to 10 and cook for 2 more minutes. Alternatively, chop up the jalapeños, then warm the oil to around 80°C. Set aside to infuse until cool and then blend

Once puréed, pass the oil through muslin cloth and leave to hang for a day to let the water and sediment set. After a day, pour off the separated oil and set aside

Juice the apples and cucumbers separately

Clarify both juices by slowly bringing them to the boil, and skimming off any scum as you go. Pass the juices through muslin cloth

Once they are clarified, chill them down over ice to retain the fresh flavour

Once both juices are cool, mix them together and season with the dashi stock, simple syrup, lime juice and vinegar to taste

Bring the water, sugar and vinegar to a simmer and then stir until the sugar is dissolved. Set aside to cool

Compress the radish in some pickle brine and then set aside

Mix together equal parts of salt and sugar and sprinkle over the bream on both sides. Set aside to cure for 10 minutes

Rinse the cure off the bream and then pat dry

10 minutes before serving, squeeze over some lime juice and drizzle over some lemon oil and then set the fish aside 

To serve, place 10g of cured bream in the bottom of each bowl, and top with a teaspoon of caviar. Top this with another 10g of bream

Layer the radish on top of the bream, and then place a single pearl of caviar at the centre of each one. Pour some cucumber and apple broth around the dish, and then dot over the jalapeño oil. Garnish with alyssum flowers