John Dory fillet with aubergine caviar and avocado oil

For the aubergine caviar, prick the aubergines with a fork all over and grill until they are cooked through. The skin will burn, but this is fine

Cut open the aubergine and squeeze the lemon juice onto the flesh, then scoop the flesh of the aubergine out into a fine sieve using a spoon. Take care not to get any of the skin in the sieve

Allow the aubergine flesh to drain for 10 minutes or so to remove any excess moisture. Add the tahini, onion and garlic to a mixing bowl, followed by the aubergine flesh, coriander and cumin. Finally, mix in the oil and season with salt and pepper to taste

To make the olive tapenade, place all of the ingredients except the lemon juice in a blender and blitz to a coarse consistency. Season to taste with the lemon juice

For the sauce vierge, mix all of the ingredients together and reserve

To make the buckwheat tuille, mix all of the ingredients together and reserve. Heat a non-stick pan over a high heat and add a little of the mixture, just enough to thinly cover the base of the pan

Fry for 1-2 minutes until cripsy. Remove from the pan immediately so as not to overcook the tuille and set aside to drain on kitchen paper

Preheat a non-stick frying pan over a medium heat, add a little oil and season the fish. Fry the fish skin-side down until golden brown, then turn over and cook for a further minute

To plate put 2 quenelles of aubergine caviar on each plate and place the fish on top. Garnish the fish with the sauce vierge. Drizzle avacado oil and olive tapenade around the plate. Finish with a buckwheat tuille and a few coriander cress