Scale, gut and wash the whiting - you can ask your fishmonger to do this for you if preferred

First, make the crab stock. Preheat the oven to 180°C/gas mark 4. Place the crabs on a tray and roast for 45 minutes

Once the crabs are cooked, heat the oil in a large saucepan. Sweat the garlic, onion, carrot, tomatoes and orange zest until tender

Add the crabs and cover with water and the juice of the orange. Simmer for 1 hour before passing the stock through a sieve. Pour into a fresh pan and cook on the hob until reduced by half. Then, chill and refrigerate

For the mayonnaise, separate the egg and combine the yolk with the vinegar and saffron using a whisk. Once combined, gradually add the oil in a thin, steady stream while whisking continuously

Whisk the cream into the mayonnaise and thin it down with about 100ml of the crab stock. Keep it cold until serving. Remaining stock can be frozen and used in a bisque or bouillabaisse

Preheat the oven to 180°C/gas mark 4. Using a pestle and mortar, crush the salt, zest of the lemon, crushed garlic and thyme leaves into a paste. Rub the mixture all over the fish and curl the fish so that the tail is in its mouth

Place the fish on a baking sheet lined with baking parchment. Wash the artichokes well and arrange around the fish. Drizzle with olive oil and bake for 25-30 minutes

Whilst the fish is baking, steam the seasonal greens until tender

Gently heat the saffron sauce, making sure it does not boil. Once the fish is cooked, place onto a plate and serve with the sauce, Jerusalem artichokes and some seasonal greens