Ingredients

• 50glinseeds
• 50gpumpkin seeds
• 50gsunflower seeds
• 1/2 teaspoonpaprika
• 1/2 teaspoonchilli powder
• 6small ecshallots, sliced into thin rings
• 100mlolive oil

• 10baby artichokes – stems trimmed, peeled and cleaned
• Large bowl water with lemon wedges (acidulated water for prepped artichokes)
• Olive oil for pan frying

• 6heads of corn, cut into thirds
• 40gbutter
• 1/2large leek, white part only, halved and thinly sliced
• 4 clovesof garlic, peeled and minced
• About 50ml pure cream

• 10pickling onions, cleaned and peeled
• Olive oil for pan frying

• 10 x 160gof murray cod, skin on and scored
• Sea salt
• Olive oil for pan frying

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Method

• Pre-heat oven to 120C.
• Process linseeds, pumpkin seeds, sunflower seeds, paprika and chilli powder in a spice blender until they become like a powder. Pour into a shallow bowl.
• Dip the eschallot rings into olive oil and then into the dry seed powder. Lay out on a tray lined with baking paper, and dry out in a low oven overnight until crispy.

• Place artichokes in a large saucepan. Pour over enough water or vegetable stock to cover. Cover with a cartouche (round of baking paper, cut to just bigger than top of pan). Bring to the boil then remove from heat and cool to room temperature, drain. Cut artichokes in half and remove the choke using a teaspoon (the choke is the furry centre of the artichoke).
• Heat oil in a large frying pan and cook artichokes, turning until golden all over. Season to taste.

• Cut the kernels from the cobs.
• Heat butter in a large frying pan and cook leek and garlic, stirring until soft. Add corn kernels and pour over enough water or vegetable stock to cover. Simmer until tender. Drain through a colander placed over a bowl, reserving a little of the cooking liquid.
• Process corn mixture and a little of the cooking liquid and cream in a food processor until it looks like a smooth puree. Season to taste.

• Cook onions in a large saucepan of boiling water or vegetable stock and poach for 10-12 minutes or until tender. Drain and cool slightly. Cut onions in half or into quarters depending on size.
• Heat oil in a large frying pan over medium-high heat, cook onions turning for 2-3 minutes or until golden and caramelised. Season to taste.

• Season skin of fish with sea salt.
• Heat oil in a large frying pan and cook 3 fish fillets skin-side down until golden. Turn and continue to cook until just cooked through. Transfer to a tray. Repeat with remaining fish. Cover to keep warm.

• Bowl of corn puree
• Baby artichokes (3 halves per plate)
• Bowl of pearl onions
• Bowl of warmed cooked beluga lentils
• 1 head of baby endive – inside pale leaves picked and washed
• 3 punnets mache cress, picked to serve
• 1 punnet popcorn cress
• Bowl of spiced onion rings
• Tray of cooked murray cod
• Spoon a little corn puree onto plates. Top with 3 pieces of artichoke; 3 pieces of pearl onion; and a spoonful of lentils dotted over the artichokes. Top with a few leaves of endive, mache cress and popcorn cress with 3 spiced onion rings. Serve fish to side of garnish.