Mullet Sauce

Roast the mullet in the oven until golden brown. Put the roasted mullet, along with the rest of the ingredients into a large pan and simmer for 2 hours. After 2 hours pass of the stock and reduce.

Infusion

Toast the seeds in a pan. Add a small amount of butter. Add the noilly prat and reduce then the brandy and reduce. Add the tomato juice and mullet stock. Bring to a simmer then add the rest of the ingredients and infuse for 10 minutes.
To finish the sauce add butter to emulsify and verbena vinegar.

Dashi Stock

Steep for 30 minutes and pass

Dashi Gel

Combine, taste and set with ultratex.

Smoked Courgette Puree

Cut the green skin off the courgettes leaving about 5mm of white on with the skin. Slice up small. Then in a large pan add half a block of butter. Wait until the butter is hot then fry the courgette skin in the butter until soft.
Once cooked put in a cullender to drain off the butter. Then take a tea towel and drain off any moisture from the courgette. Blend until smooth. Pass and chill.
Once the puree is cold put in a tray and smoke for 5-10 minutes.

Shrimp Mousse

Blend dry ingredients together. Then add wet ingredients. Mussel stock at the end to get the right consistency.
Add blended nori to the mix. Cook at 60°c for 8 minutes.

Nasturtium flower butter sauce

Reduce everything apart from stock and roasted heads to half. Add the stock and heads and simmer for 45 minutes.

Finished sauce

Add everything apart from butter and flowers into pan and bring to boil. Once boiling take off the heat and mix in the butter then blend with flowers until smooth. Pass and season with salt.

To serve

Heat sauce and add freshly chopped nasturtium leaves.