Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge

Cut the cucumber into 1cm thick discs and set aside, peel and quarter the tomatoes and deseed.

Place the tomato quarters on a tray and slice a very thin slither of garlic and place on top of each quarter, season with the sea salt and drizzle with the olive oil. Place in an oven at 75c for about 20 minutes or leave - if time allows - for a few hours on 55c

Blanch the spring onions in boiling water for 1 minute, place into cold water to refresh

In a griddle pan, sear the spring onions and colour lightly, set aside once coloured

In a non stick frying pan, fry the mullet skin side until the skin is crisp but not over coloured, flip over and finish cooking flesh side down

For the sauce, combine the orange juice, oil, salt and sugar and blend, adding the finely shred basil once the sauce has combined

To serve, quickly pan-fry the cucumber slices but do not let them colour, place on the plate and scatter the tomato petals around. Lay the grilled spring onions down. Top with the cooked mullet and finish with the sauce vierge, drizzling all over