Red prawn, cuttlefish and sea lettuce

For the cuttlefish roll, clean the cuttlefish and set the ink aside for later use. Cut the cuttlefish into small pieces and mix in a bowl with the cream, a pinch of salt and a drizzle of olive oil

Spread flat onto a tray and put the mixture in the freezer until it is completely frozen

Once you have a solid and hard block, break it into small pieces and blend it in a food processor until it is white and fluffy. Spread out the mixture into a 1cm thick rectangle on a layer of cling film

If you have one, preheat a steam oven to 70°C

Make two shallow x cuts on the back of each prawn to prevent curling. Place the prawns in a line in the centre of the rectangle of cuttlefish mousse and then roll up so that the prawns are in the middle

Tie the ends of the cling film tightly in a knot and steam in the oven for 40 minutes. Alternatively, place it in a pan with boiling water, turn the heat off and cook for 15 minutes. Cool quickly in iced water, remove the cling film and roll the sea lettuce over the entire length of the roll

For the cuttlefish ink sauce, sauté the shallots, garlic, potato and parsley in a small saucepan. Once they are well-cooked, remove from the heat and add the cuttlefish ink, white wine and fish stock. Blitz the mixture in blender and adjust the consistency with a little stock if necessary

Preheat the oven to 180°C/gas mark 4

For the prawn wafer, blanch 4 prawns in salted boiling water for 1 minute and then cool them in iced water. Finely chop the prawns and season with lemon, chives, salt, oil and mascarpone

Beat the butter and the icing sugar with an electric mixer. Add the egg whites then the flour until combined, then spread the mixture into wafers of 3x7cm and 2mm high on a silpat mat. Sprinkle with black sesame and some fleur de sel and cook for approximately 10 minutes. Once cooked, leave to cool then spread the prawn mixture between the two wafers. Cover the edges with some more black sesame

For the prawns, insert a wooden skewer inside the prawns and make some x cuts on the back of each prawn to prevent curling. Fry the prawns in a pan with the oil for 1 minute per side and season with salt

To finish the dish, fry the sea lettuce in rapeseed oil until crispy. Pour some cuttlefish ink sauce onto the centre of a plate, place a portion of the cuttlefish roll and the roasted prawn on top. Place the prawn wafer on a side of the plate and garnish with the crispy sea lettuce