Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

For the vinaigrette, put the vinegar, lemon juice, sugar and salt into a bowl and whisk until the solids have dissolved. Whisk in the olive oil slowly - as you would do to make a mayonnaise. Stir in the tomato dice and set aside until required

Place a large pan over a high heat. Pour the chicken stock into the pan and add the garlic. Bring to the boil

Add the sliced vegetables to the stock and cook for 2-3 minutes so they still have a slight bite to them

Strain the stock into a clean saucepan. Arrange the vegetables onto a tray and season with salt while they are still hot. Set aside to keep warm

Place the stock back onto the heat and add the tarragon stalks. Reduce until golden and thick - you should be left with approximately 2-3 tablespoons of stock in the pan

Remove the pan from the heat and whisk in the vinaigrette until fully emulsified. Cover the pan and set aside

For the straw potatoes, wash and peel the potatoes and then julienne (cut into matchsticks) - this can be done in a food processor with a special attachment or by hand

Wash again in cold water and dry by squeezing them in a tea towel to remove excess moisture. Deep fry the potatoes a little at a time in vegetable oil at 180˚C, turning them with a roasting fork until golden. Drain on kitchen paper and season with salt

For the sea bream, brush each fillet with melted butter and season with salt

Place the vegetables onto a large plate and lay the fillets of sea bream on top. Cover tightly with cling film and place in a steamer for approximately 10-15 minutes, or until cooked through

Divide the vegetables across 6 plates and lay a fillet of sea bream on top of each pile. Squeeze a little lemon juice over the fish and place some of the straw potatoes on top

Quickly warm the vinaigrette in a pan, add a few chopped chives. Spoon the vinaigrette around the outside of each plate and serve immediately