Pollock with gooseberries, courgette, crab and cucumber

Cover the pollock fillets in sea salt and set aside for 12 minutes, then wash off the salt and pat the fillets dry. Leave to firm up in the fridge for 2 hours

While the pollock firms up, make the courgette and basil purée. Peel the courgettes, and then set the peels aside. Grate the courgette flesh

Cook the grated courgette in the butter until all the liquid has been released, and then evaporated

Blanch the courgette peel with the basil leaves, and then blend with the buttery grated courgettes

Add the xanthan gum, briefly blend to mix, and then transfer to a bowl and cool over some ice water

Whisk the egg yolks together, and then stream in the liquid until the egg yolks form a foam. Add the warm courgette and basil purée to the bowl and fold through. Set aside

Blanch the sea purslane until just tender then drain

Carefully fry the sea lettuce until crisp in a few centimetres of oil

Use a melon baller to scoop out cucumber balls from the peeled cucumber, avoiding the seeds. Either compress the cucumber with the gooseberries and elderflower vinegar in a vacpac bag, or simply set the vinegar, berries and cucumber aside to marinade for 1 minute

Pan-fry the salted pollock fillets in a dash of oil, and then serve with the halved gooseberries, courgette and basil foam, and the blanched sea purslane and crispy sea lettuce