For the bream: 4x bream 300g-400g, scaled, fillet and pin boned. Skin scored. ½ lemon
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. Season with lemon juice and serve immediately.
For the tarragon vinegar: 300g white wine vinegar, 8g dried tarragon.
Place in a pan and bring to the boil, remove from heat and allow to infuse.
For the lentils: 300g puy lentils, 2 carrots- peeled and diced, 1 onion- peeled and diced, 20g vegetable oil, 1 stick celery- diced, 2 cloves garlic- crushed, ½ bunch thyme, 1 bay leaf,10g tarragon vinegar, 10g butter, 2 spring onions-finely chopped, salt and pepper.
Heat the oil in a medium size saucepan over a low heat. Add the carrots and onions and cook for 10 minutes. Then add the garlic, thyme, bay leaf, celery. Continue to cook for five more minutes, and then drain excess fat. Place all of these ingredients in a large piece of muslin and then tie to enclose the ingredients. Place the lentils in a saucepan and cover with water and add the vegetables in muslin to this pan. Bring to the boil and then turn the heat down to simmer and cook for 30 minutes. Once the lentils are cooked season with salt and pepper and allow to cool. Once cool squeeze in muslin bag over the pan to catch all the juices. Just before needed heat the lentils up in a pan add the butter, spring onions and vinegar and mix to emulsify. Check the seasoning again and serve.
For the gem: 2 baby gem- cut in half, 2 tablespoons olive oil, 1 clove garlic- crushed, salt.
Heat a medium size frying pan over a medium high heat, add the olive oil. When smoking hot and the baby gem, cut side down, then turn the heat down to medium heat and add the garlic and salt. Cook until golden brown, then turn over for 10 seconds and then remove from pan and drain and kitchen paper.
For the remoulade: 80g peeled celeriac, 1 tablespoon chopped chive, 2 tablespoons mayonaise, lemon juice to taste, salt.
Finely shred the celeriac on a mandolin, and place in a bowl. Add the chives and mayonnaise and season to taste with the lemon juice and salt.