4 river perch
Sweet & sour
1l organic vinegar
5 star anise
3 laurel leaves
1 whole red pepper
100g pork belly
100g sweet and sour
200ml celeriac broth
200ml cockle juice
2 granny smith apples
3 laurel leaves
7l chicken stock
1l veal gravy
200g egg whites
1 lemon, juiced
200ml sunflower oil
Fillet the river perch and remove the bone. Place the fish skin side down on an iron dish and place into the chiller. Remove the perch from the chiller and cut into the desired shape before allowing it to thaw. Hold the skin of the perch over a gas flame until crispy. Rub the perch with oil and season to taste with salt. Cook the fish for approx. three minutes in anoven heated to 120C.
Sweet and Sour
Place all of the ingredients in a pan and reduce down into a thick sauce.
Dice the pork belly into cubes and place them in the sweet and sour tomarinate until required.
Ferment the fennel with the xantana and salt to extract the juice. Mix thefennel juice with the rest of the ingredients and season to taste with thesalt.
Cut the fennel into thin slices and place them in ice water. Remove thefennel from the ice before serving and marinate with olive oil, lime zestand salt.
Cut the apple into quarters along the core. Place the apple in a vacuumbag with the lime juice. Then vacuum seal and allow to infuse for anhour. Open the bag, pour away the juice and add the beurre noisette.Vacuum seal thebag again and place into a water bath for 1 hour at 60C.Remove the apple and let it cool. Once cooled, hold the apple over a gasflame until it goes rich brown in colour. Then cut the apple into slices andreserve until required. Reserve the apple infused beurre noissete for theshallot gravy.
Finely slice the shallots and place them in a pan with the oil over alow heat to slowly caramelise. Add the laurel leaves and peppercorns,vermouth and chicken stock and let the mixture boil and partially reducedown. Add the veal gravy and continue reducing to 3 litres. Strain thegravy through a fine chinois. Then, place it back in the pan over a lowheat and allow it to simmer with the apple beurre noisette and butter until it reaches the right
consistency – it should be a thick gravy. Season to taste with white vinegar.
Mix the yogurt, egg whites, lemon and sake together in a bowl and slowlyadd the oil. Bring the milk to a boil in a pan over a medium heat, then addthe agar and allow it cook for at least 1 minute. Carefully add the milk and
agar mixture to the sake yogurt mixture then blend until smooth.
Heat the lardo bacon in the shallot gravy. Serve each part according tothe dish pictured.