White Fish with Crisp Skin and Seafood

Preheat the oven 180°C | 350F | gas 4. Make the sauce: Melt the butter in a pan and sweat the shallots and leek without colouring for 5-10 minutes until softened.

Add the scallop roes and cook for a few minutes, stirring until they begin to break up. Add the Pernod and reduce by half, then add the fish stock and the bay leaf. Reduce the fish stock by half.

Meanwhile season the pike-perch fillets then place skin-side up in a roasting tin and roast for about 20 minutes, or until just cooked through. Remove the bay leaf, then add the cream and bring to a simmer.

Liquidise the sauce with a stick blender until completely smooth. Return to the pan, adjust the seasoning, then reduce to the desired consistency. Set aside.

Make the garnish: Remove the thick stems from the cabbage leaves, then finely shred. Blanch in boiling salted water for 3-4 minutes until tender but still bright green. Refresh in iced water, then dry thoroughly on kitchen towel.

Remove the fish from the oven and lightly cover with foil until needed.

Heat the butter in a frying pan and when frothing, season and add the scallops and sear on each side for 30 seconds.

To serve: Place the fish fillet on a plate and arrange the scallops along one side. Scoop the cabbage into small balls and arrange at the edge of the plate.