Wild halibut, Jerusalem artichoke, N25 caviar

Cure the halibut in a 5% salt brine for 30 mins

Blend the scallop and egg white for the mousse in a Thermomix until sticky and then slowly pour in the cream. Transfer to the fridge until needed

While the fish brines, make the pickles. Warm the water, vinegar and sugar together until the sugar has dissolved, and then pour over the Jerusalem artichoke slices. Set aside to cool and pickle

Pat the halibut dry, butterfly the fillet, and then stuff with mousse. Wrap the halibut in cling film, then chill

Once chilled, steam at 50°C for 20 minutes, then re-chill and portion into 50g slices. Alternatively, steam on a very low heat in a regular bamboo steamer

For the vin blanc sauce, sweat off the shallots and mushrooms in a pan until softened, and then deglaze the pan with vin jaune

Add the fish stock and dashi, and then simmer until the broth is reduced by half

Add the cream and bring back to the boil, then remove from the heat and add the katsuobushi. Leave to infuse for 30 minutes

Pass the sauce through a chinois and a muslin cloth

Dissolve the ascorbic acid in 1 litre of water. Place the artichokes in a vacuum bag with acidulated water and steam at 100°C in a steam oven until cooked. Alternatively, simply steam the artichokes until soft – although they may get slightly discoloured

Strain off the liquid from the artichokes and blend (if using a Thermomix at speed 4–5) until crushed

Before serving, place the fish in warm, clarified butter in a 55°C oven until warm

Mix some double cream into the Jerusalem artichoke purée, just enough to loosen it, and reduce slightly on the hob

Dust half the artichoke pickles in kelp powder

To serve, place the crushed artichoke on the bottom of the bowl, then pour vin jaune sauce on top. Place a piece of halibut on top of this, and then shingle on the pickled artichokes. Finish with N25 caviar just before serving