Kombu-cured bream, shio koji, celeriac dashi

Combine the water and koji and allow to rehydrate for 20 minutes

Mix in the salt, and then use a stick blender to blend the mixture to a chunky paste

Cover the celeriac in the shio koji, and ferment at room temperature, 15–23°C, for 24 hours

Transfer the celeriac to the fridge and ferment for another 24 hours

Remove the celeriac from the shio koji, and transfer to a tray in the fridge to dry out until needed

For the bream 'katsuobushi', place the bones and skin from the bream on a perforated tray, and cold smoke for 1 hour

Transfer the smoked bream skin and bones to a dehydrator and dehydrate at 75°C overnight. Reserve for later

Cold smoke the apples on a perforated tray for 1 hour

Transfer the apples to the apple cider vinegar, and leave to infuse for several hours

Blend all the ingredients for the wasabi leaf oil together in a Thermomix, and heat to 70°C

Strain the oil through muslin, and let hang until all the oil has dripped through

Transfer the oil to a piping bag, and hang, point down, until the oil and water separate, and the oil rises to the top. This will take a couple hours

Once the oil has separated, carefully snip off the end of the piping bag and pour off just the water. Discard the water and set the oil aside

For the celeriac dashi, blend the water and celeriac together, then transfer to a pan

Add the salt, and bring to the boil. Simmer for 2 hours, then pass through a fine sieve

Preheat the oven to 200°C

Once the oven is at temperature, add the celeriac skin and roast until charred and dark, stirring occasionally

After passing the broth, add the onion and charred celeriac skin, and simmer the broth until reduced by half

Taste to adjust the seasoning, then pass through a fine sieve again

Mix together the water, salt, lime zest and kombu. Add the fish and cure for 15 minutes

Meanwhile, warm the celeriac broth and, once at a simmer, add the bream ‘katsuobushi’. Strain off the katsuobushi, and then add a dash of the wasabi oil and smoked vinegar to taste. Adjust the seasoning as needed

Remove the fish from the brine, wash off and pat dry

Cut the bream into neat chunks, and season the fish with lime juice and salt to taste

Place some fish in the middle of each plate, and dress with the celeriac, herbs, caviar and top with the celeriac broth. There should be about 25g fish, 4g caviar and 50ml broth per person