John dory, chicken wing sauce and bouillabaisse

Preheat the oven to 190°C fan

Crush the langoustine heads slightly, then transfer to a tray with the langoustine shells. Drizzle with a generous amount of oil

Roast until well browned, about 45 minutes

Meanwhile, heat a generous amount of oil in a large pan. Add the fennel, celery, carrots, shallots, ginger and garlic, and cook over a medium heat until softened, about 15-20 minutes

Toast the peppercorns and spices – apart from the pul biber 

Add them to the vegetables along with the pul biber, brandy, rum and white wine. Turn up the heat and cook until the alcohol has almost completely reduced

Add the tomato paste and cook for 10 minutes to caramelise the paste

Once the langoustine has roasted, deglaze the roasting trays with water. Scrape the trays well to remove all the coating from on the bottom of the trays; this is where the flavour lies

Add the langoustines and all the contents of the roasting tray to the pot with the vegetables, as well as the smoked haddock and red mullet frames

Finally, add the chopped tomatoes, thyme and saffron

Add water until the ingredients are just covered, then bring to a simmer. Cook over a low heat for 5 hours

Hand blend everything in the pan until fine, including the shells. Pass this through a perforated gastro or large colander into another container, pushing through as much as you can

Pass the strained liquid through a chinois squeezing as much liquid out as possible

Blend this with the butter and olive oil and season with salt and lemon juice to taste

For the chicken wing sauce, wash the clams under running water, then soak them in salted ice water for 30 minutes so they purge all the sand. Rinse with cold water and set aside in the fridge

Preheat the oven to 170°C fan

Place the chicken wings on an oven tray. Rub with oil and season with salt

Roast the chicken wings for 40 minutes, then set aside

Toast the peppercorns and then blend them coarsely in a spice grinder

Heat a dash of rapeseed oil in a stock pot until smoking hot then add the clams and wine. Put the lid on immediately and cook until most of the clams have opened

Remove the lid then discard any clams that remain closed. Set aside two thirds of the clams in the fridge until ready to serve

Add all the remaining ingredients, then cover with a cartouche and bring to a simmer

Cook over a low heat for 1 hour

Strain the mixture, discarding the chicken wings and the clams, then add to a pan and cook over a high heat until reduced by half

Blend with the cold butter and chicken demi for 2 minutes on full speed and then pass

Season with marsala, verjus, Riesling, lime juice and zest, and salt to taste

Season the flesh of the fish very liberally with salt. After 10 minutes brush it off, and place the fish in the fridge or a blast chiller for 1 hour

Sear the skin side of the fish over live fire – in the restaurant they use a robata – until caramelised and crisp. Just kiss the flesh side with the heat for a few seconds, and then place on a warm tray over the fire until the flesh reaches 47°C

Carve the fillets into two and brush with olive oil

Warm a dash of oil in a pan, and then fry the greens until wilted 

Start with a good helping of the warmed bouillabaisse, and a drizzle of chilli oil. Add the fish, greens and reserved clams. Foam the chicken sauce and spoon a small amount over the top of the dish