Roasted Norwegian halibut, violet artichoke and smoked pike roe beurre blanc

To ferment the cucumbers, start the process 10 days before you want to cook the dish. Light a barbecue or preheat a griddle pan. Char the cucumbers all over on the grill then remove

Place the cucumbers in a vacuum bag with the water, sugar and salt and vacuum on full. Leave to ferment at room temperature for 10 days, then place in the fridge and then use within 1 week. If you don’t have a vacuum packing machine, store the ingredients in a clip top jar, opening every day to release the pressure to prevent the jar breaking

To make the pickled cucumber, bring all the ingredients except the cucumber to the boil then allow it to cool. Pour over the cucumber and allow it to pickle for 24 hours in the fridge and use within 3 days

To make the chive oil, place the chives and vegetable oil in a Thermomix and blend at 90°C for 5 minutes, then strain through a muslin cloth, leaving it to drip through

If you don’t have a Thermomix, blanch and refresh the chives, squeezing out excess moisture then place in a food processor. Pour in the oil in a thin, steady stream as you blitz on a high speed for 2 minutes. Strain through a muslin cloth into a bottle, then place upside down in the fridge (cover the nozzle to prevent leaking) to separate any water from the oil. Once separated, squeeze out and discard any water and keep in the fridge until needed

Make the pressed potato terrine the day before you want to serve. Preheat the oven to 180°C and line a 1 litre terrine mould with baking paper. Melt the butter in a pan then set aside to cool slightly

Peel and very finely slice the potatoes (use a mandoline if you have one). Toss the potatoes with the melted butter then place them neatly into the terrine mould in layers, seasoning between each layer. Cover with a sheet of baking paper followed by a layer of foil and cook for 40 minutes, or until completely cooked through when a knife is inserted

Once the terrine is cooked through, remove the foil and place something heavy on top of the potatoes. Once cool, place in the fridge to chill and set overnight

The next day, turn out the set potato terrine and carefully carve off 4 thick slices and place on a baking sheet (you will have some terrine leftover, but it will freeze well). Set aside

To prepare the artichokes, fill a large bowl with water and squeeze in the juice of 1 lemon, placing the squeezed-out skins into the water too – it's important that you place your prepared artichokes straight into this acidulated water to prevent discolouration and rub the artichokes all over with the lemon halves as you prep them

Trim the artichoke stems to 6cm long. Peel off the outer leaves of the artichoke until you get to the softer leaves in the centre. Use a peeler or small sharp knife to shave back the stem to its tender core, then cut off the top third of the leaves. Remove the choke, slice in half lengthways and place in the acidulated water while you prepare the rest

Place the artichoke halves in a pan and cover with the white wine, olive oil, vegetables, bouquet garni and peppercorns. Squeeze in the juice of half a lemon, season well with salt and simmer for 10-15 minutes, or until they are tender when pierced with a knife. Remove from the heat and leave to cool in the liquid, then drain and dry them. Store in the fridge until needed

To make the beurre blanc, first make a vinegar reduction by placing the shallots, thyme and vinegar in a pan and slowly reducing by three quarters

Add the butter to the reduction a few cubes at a time, whisking constantly, until fully melted and emulsified. Keep in a warm place

To serve, preheat the oven to 180°C. Place the slices of potato terrine in the oven to warm through. Deseed and finely dice 30g of fermented cucumber and weigh out 30g pickled cucumber

Heat a little vegetable oil in a frying pan on a medium heat and season the halibut all over with salt. Once the pan is hot, pan-fry for 2-3 minutes, presentation side down, until golden brown. Turn the fillets over, place the pan in the oven and cook for 4 minutes, or until the fish reaches an internal temperature of 40°C. Remove from the oven, squeeze over a little lemon juice to taste, and allow to rest

In the same pan, place in the artichoke halves and fry to colour the cut sides. Deglaze with a touch of butter and lemon juice then remove

Gently warm the beurre blanc sauce, then add all the remaining ingredients except the chives. Add half of the reserved cucumbers, then stir through the chives

On side plates, place the terrines in the centre cut side up, then top with the remaining reserved cucumbers, the shredded nori, crispy bulgur wheat and micro parsley or lovage

To plate the fish, pour the sauce on to the plates and place the fish in the centre. Add drops of chive oil around the fish and place the artichokes proudly on top