lemon oil

Put all ingredients in a vacuum bag and seal at 100%.
Place in a water bath set to 60°C for 12 hours.
Once cooled, store in the fridge until required.

pike perch

First make the brine by whisking all ingredients together until the salt and sugar dissolve.
Fillet the fish and remove the skin.
Make a cut between the belly and the loin so that there are no more bones left.
Brine the belly for 45 minutes and the loins for 90 minutes in the brine.
Remove from the liquid and place with the cold lemon oil in a fresh vacuum bag.
Seal at 100% and leave in the fridge overnight.
Before serving, remove the fish from the oil and blow torch the whole fillet.
Let it cool down slightly and portion the fish.
Each portion should have 2 pieces of fish and a total of 25g.

curd crème

Put the yoghurt into a cheese cloth.
Let it hang in the fridge for 3 days so all the whey drains out and the yoghurt becomes very thick.
Take 100g of the hung yoghurt and 100g of curd.
Mix in a bowl and season with salt and pepper.

tomato water

Cut the tomatoes into rough pieces.
Season with lemon juice, salt and fresh basil.
Blitz in a Thermomix on full speed for 5 seconds.
Hang the paste in a fine cheese cloth and let the water drip in the fridge for 12 hours.

juice

Place the clear tomato water in a bowl.
Season with salt and white balsamic vinegar.
If needed, thicken with xanthan.

pickled physalis

Put all ingredients except the physalis in a pan and bring to the boil.
Place the physalis in a sterilised jar and pour over the hot pickling liquid.
Steam at 95°C for 15 minutes.
Let them cool down.
Once chilled, remove the physalis from the pickling liquid and place in a dehydrator set to 55°C for 3 hours.
Once semi-dehydrated, keep in the fridge until needed.

semi-dried datterino tomatoes

Score the datterino tomatoes on one side and blanch for 3 seconds in boiling salted water.
Chill immediately in ice water and peel off the skin.
Lay the peeled tomatoes on a Silpat mat and season with salt, olive oil and icing sugar.
Place in the oven at 80°C for 4 hours.
They should shrink slightly and become chewy.
Place in a sterilised jar and top up with olive oil so the tomatoes are fully covered.
Keep in the fridge until needed.

tomato foam

Soak the gelatine in cold water and heat the tomato water in a pan.
Dissolve the gelatine in the tomato water and season with salt.
Pass through a fine sieve and let it set in the fridge.
Once fully set, whisk with a spatula and fill into an isi bottle.
Charge with 2 gas capsules and shake well.
Keep in the fridge until required.

serve

Place 2 slices of fish on the plate.
Make 2 dots of curd crème.
Add 2 semi-dried datterino tomatoes and a piece of physalis.
Roll the lengthwise-cut fennel and place it on top of the fish.
Add some clear tomato juice and dots of chilli oil.

side dish

Take some of the brined belly from the fish and cut into 5mm cubes.
Marinate with salt, pepper and fresh lemon zest.
Place 10g in a small bowl.
Cover with the tomato foam and dust with dried tomato powder.