Michelin-star chef Paul Ainsworth takes the loin off the cod and cures it in kelp before lightly poaching it in brown butter.
The mussels are farmed out in the deep water making them larger and more juicy. He steams them in kombu before warming them in a citrus seaweed butter.
Served with a blanquette sauce made from sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike's roe for the texture and light smokey undertones.
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