Stone Bass Tartare with Seaweed Cracker Recipe

The day before you plan to serve the dish, make a shrimp oil. Place the prawn shells in a saucepan over a medium heat with a few drops of rapeseed oil. Fry until the shells are dark and pink, then crush with the end of a rolling pin. Add the tomato purée, cook out for a few more minutes, then add the 150g of rapeseed oil. Remove from the heat and set aside to infuse overnight

Make the seaweed crisp mixture the day before, too. Bring the water to the boil and add the tapioca pearls with a pinch of salt. Leave to simmer for 40 minutes, then add the seaweed. Transfer the mixture to a blender and blitz until smooth

Preheat the oven to 80°C or as low as it will go. Spread the mixture out onto a tray lined with baking paper – you want it to be around 1mm thick. Place the tray in the oven and leave to dry out overnight

Make the lemon pulp the day before, too. Bring a pot of water to the boil and blanch the lemon for 30 seconds, then remove and allow to cool slightly. Repeat this process 4 more times (this will remove the bitterness of the pith)

In a separate ovenproof pot, bring the water and sugar to the boil then add the lemon. Cover with aluminium foil and place in the oven to gently cook for 6–8 hours, or overnight

The next day, remove the lemon and the seaweed crisp from the oven. Break the seaweed crisp into pieces and set aside. Remove the seeds from the lemon and transfer the mixture (including any liquid) to a blender. Blitz until smooth with a pinch of salt, then transfer to a squeezy bottle

Strain the shrimp oil and measure out 120g (any leftover can be used to dress other dishes). Place the egg yolks in a blender and blitz. With the motor still running, slowly drizzle in half the shrimp oil until emulsified, then add the lemon juice, espelette pepper and a pinch of salt. Drizzle in the remaining shrimp oil until a mayonnaise forms, then transfer to a squeezy bottle

Preheat a deep pan of oil or a deep-fat fryer to 200°C. Add the pieces of dried seaweed crisp and fry until puffed up and crisp (you may need to do this in batches). Drain on kitchen paper and set aside until ready to serve

When ready to plate, heat a little oil in a frying pan over a high heat and add the brown shrimp. Cook until crisp, then drain and set aside

Finely dice the stone bass and toss with the olive oil and a pinch of salt. Divide between 4 small tins or plates (you can use a chef ring to ensure a neat finish if you’re using plates). Pipe tiny dots of lemon pulp and shrimp mayo over the top. Garnish with the crispy brown shrimp, toasted buckwheat and small spoonfuls of wasabi tobiko. Serve with the seaweed crisps on the side