Toast pine nuts in a dry pan , add milk and a little water and cook until soft , purée in blender.
Pickle whole cherry tomatoes in a solution of water , sherry vinegar , vodka , worchester sauce and sugar. Leave for at least one week.
Roast and peel red and yellow peppers , brine for atleast one week.
Measure 100ml of good quality olive oil , and place in food processor with juice of one lemon , a pinch of salt and 5g of maltodextrin , blend on high speed then slowly add abzorbit until a meringue like product forms.
In a mixing bowl combine 150ml water , 100ml aged balsamic , juice of one lemon , salt and pepper , 2.5g xanthan gum , 2.5g foaming agent . Whisk on full speed until a light air forms.
Cook off prepared pollack in little oil and foaming brown butter , deglaze with lemon
Dress the base of the dish with purée , toasted pine nuts , peppers , tomato and sprinkle over the crushed meringue , add the pollack and spoon over some foam