For the bream:
- 4 x bream 300g-400g, scaled, fillet and pin boned. Skin scored.
Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the charred fennel:
- ½ fennel (300g)- finely sliced
- 50ml olive oil
- 3g nori powder
- ½ tsp sugar
- 30g shallot rings
- 25ml chardonnay vinegar
Heat a large frying pan over a high heat, add a splash of oil, when smoking add the fennel. Allow to char, and then stir until the fennel is cooked. Combine the shallot, sugar and salt and set aside for 10 minutes. Add the fennel, nori, vinegar and olive oil to the shallot. Keep at room temperature.
For the caramelised apple:
- 1 x Braeburn apple
- 2 heaped tbsp caster sugar
- Olive oil
Peel and core the apple, and cut into 4 wedges. In a heavy based pan, add the sugar, and take to a caramel. Add the apple, and turn after a few minutes. Add a small drizzle of olive oil. Once tender remove the apple from the pan.
For the dill juice (enough for 15):
- 150g picked dill
- 150g apple juice
- 150g extra virgin rapeseed oil
Combine all the ingredients in a blender, blend until smooth. Add seasoning, and blend again.
Apple rocket and watercress salad:
- 8g picked watercress
- 8g picket rocket
- 20g Granny Smith apple – cut into batons
- Extra virgin olive oil
- Lemon juice
Lightly dress the leaves and apple, with a little olive oil, salt and lemon juice.