Cod

Fillet , skin and wash the cod, then portion to desired size. Salt the portions in a brine solution for 15 mins then rinse and pat dry. To cook place in a sous vide bag with a little olive oil and seal on high pressure, this is then cooked at 55 degrees for 10-12 mins.

SALT

PUT THE CHEESE AND BREADCRUMBS THRU THE SPICE GRINDER SEPARATLY. . PUT THE BUTTER AND GARLIC INTO A PAN AND MELT ;THEN ADD THE BREADCRUMBS .COOK UNTIL GOLDEN BROWN. PUT INTO A BOWL OVER ICE .WHEN COOL PICK OUT THE GARLIC ADD THE CHEESE AND LAVERBREAD.

SPREAD BETWEEN 2 SHEETS OF SILICON

Clams, Take the live clams and rinse under running water to purge them, in a very hot pan add the clams and 500mls white wine and cover with a lid. shake the pan around and cook till the clams open up, this will only take a minute or so.

Strain through a colander and reserve the juice to make the clam stock for the emulsion.

SWEAT DOWN THE SHALLOTS, BUTTER , VADOUVAN, GARLIC, THYME, ADD THE STOCKS AND REDUCE BY 2/3RDS TILL THICK.

To order emulsify 2 tablespoons of the stock with butter and warm through the clam meats finishing with lemon juice and chopped chervil.

In a large heavy based pan melt the butter and cook till a light beurre noisette, and the caulifower and season with salt, gently roast the cauliflower till it is all golden brown and dehydrated, this will take at least half an hour. Rehydrate with some water and blitz with the cream till smooth and silky.

At the restaurant we serve this with peices of roasted cauliflower, nastusium leaves and roots aswell as the leaf and stem of the cauliflower.