Black cod with carrot, lime and leeks

To begin, prepare the carrot powder. Boil the carrots until soft, transfer to a blender and blitz to a smooth purée

Spread the purée onto a silpat mat and dry in a dehydrator at 80°C overnight. Once dried, blend again to obtain a fine powder

Juice the carrots for the black cod and pour half of the juice into a vacuum bag with the black cod pieces. Seal in a chamber sealer and leave to marinate for 3 hours

Cut the leeks into thin ribbons, blanch in salted boiling water then pat dry before placing in a hot smoker with lit wood chips for 20 minutes. After this time, remove and store in the fridge

For the lime sauce, squeeze the lime juice over a fine sieve into a pan and add the sugar. Bring the the boil, cook until the sugar has dissolved and allow to cool

Pour the remaining carrot juice into a pan, bring to the boil and reduce until it reaches a thickened glaze consistency

Preheat a water bath to 70°C

Cook the vacuum-sealed black cod in the water bath for 8 minutes

Remove the black cod pieces, slice each piece into 3 and place around a serving slate. Glaze with some of the carrot reduction and place swirls of leek ribbons around the slate

Add mounds of carrot powder, dots of lime sauce, edible flowers, some micro cress and puffed rice. Serve immediately