For the vegetables, individually vacuum pack each vegetable with extra virgin rapeseed oil, thyme and Maldon salt, cook at 85?c in a water bath until soft enough to crush a cube by squeezing it between two fingers. Alternatively you can cook them on a low heat in seasoned water if sous-vide is not an option.
For the crumb, butter the bread and bake at 180c until golden brown, allow it to cool. When cool, process it in a blender to achieve coarse breadcrumbs.
Pan fry the bacon on a very low heat, stirring often. When very crisp, strain and rest on some kitchen towel. In a large saucepan, heat the vegetable oil up to 180c, fry the shallots until golden brown, take care as the oil will double in volume when the shallots are added, drain the shallots on kitchen towel and when all are cool, combine everything for the crumb.
For the mussels, vacuum pack on full compression and cook them for 6 minutes in boiling water, refresh in an ice bath, carefully remove the meat and discard the shells, strain the mussel stock to use for the sauce.
To complete the sauce, reduce to a ¼ the wine, chicken stock and mussel stock with the shallots and bacon, then add the cream and simmer for 5 minutes, strain through a fine mesh sieve and season with the lemon juice.
For the Pollock, heat a non-stick frying pan, add a teaspoon of rapeseed oil and when the oil is nearly smoking add the fish, skin side down and cook for 3-4 minutes until skin is golden, turn the Pollock over and cook for a further 2 minutes, season with Maldon salt and allow to rest in a warm place for 2-3 minutes.
To serve, bring the vegetables and mussels up to the boil in seasoned water and butter, place a spoonful of crumb in the centre of the plate and place the drained vegetables and mussels around one half of the plate, place the fish on top of the crumb and sauce over the vegetables.