Zander, broad beans, chanterelles, smoked buttermilk broth, dill

Score the skin of the zander fish, and set aside in the fridge until needed

Bring the fish stock to the boil and add the dill stalks. Remove from the heat, cover with cling film, and set aside to cool

Once cool, strain out the dill stalks and then return 250g of the stock to the heat

Melt the smoked butter for the broth into the 250g of infused stock, but don’t let the stock boil. Add the remaining broth ingredients and then blend everything together until smooth

For the dill oil, place all the ingredients into a blender and then blitz on a high heat until the oil begins to warm and slightly steam

Strain the solids through a muslin cloth set in a fine sieve over a bowl

Cool the strained oil over an ice bath to help keep it bright green, and then discard the leftover pulp

Heat the smoked butter for the mushrooms in a pan and, once melted, add the chanterelles and a pinch of salt. Cover with a lid and cook for 30 seconds, then add the lemon juice. The mushrooms should be bright yellow and not have released any liquid. Set aside

For the dill pesto, place the dill, salt, pepper and garlic into a jug blender. Drizzle in the oil with the machine running, and then blend for about one minute or until smooth but not overheated

Blanch the broad beans in salted, rapidly boiling water for 1–2 minutes, then refresh in ice cold water

Skin the blanched broad beans and set aside

Cooked the peeled potatoes in salted water until tender, then drain and pass through a potato ricer

Once the potato has cooled, add the remaining ingredients and mix just until smooth (taking care not to over mix)

Roll out the dough out into a 1 cm thick log, and then gently flatten it slightly. Cut the log into 1cm long pieces

Blanch the gnocchi in salted boiling water for about 3 minutes. Drain and then refresh in ice water

Once ready to serve, gently warm up the buttermilk broth

Heat up a dash of olive oil in a non-stick pan, and season the portions of fish

Cook the fish skin-side down until golden brown and crispy, then turn over and cook on the other side. Squeeze over some lemon juice and baste the fish

Remove from the pan just before it is fully cooked, as it will continue to cook while resting

Warm up the chanterelles, dill kopytka and broad beans with an extra knob of smoked butter, then remove from the heat and mix with the dill pesto. Taste and adjust seasoning if necessary

Place about 10ml dill oil in the base of four serving jugs (one jug per person)

Transfer the mushroom mixture to a bowl and top with the fish. Garnish with more dill, and pour over the broth and dill oil mixture to serve