Combine marinade ingredients in a large bowl. Add cod and marinade for 20 minutes in the refrigerator or until required.
For beurre blanc, pour wine and vinegar into a small saucepan over medium to high heat add eschallot, peppercorns and bay leaf and reduce. Add cream, reduce by half and whisk in butter, small handfuls at a time. Season with salt and pepper to taste.
For salsa verde, combine all ingredients in a bowl. Garnish with wild parsley and samphire to serve.
For crumbed crayfish tails, remove crayfish tails and slice in half length ways. Make a crumbing station of seasoned flour, beaten egg and panko breadcrumbs mixed with dried seaweed and lime zest. Dip first in flour and shake off excess. Coat in egg wash and finally crumb mixture.
Fry in a little oil and butter for 3-4 minutes on each side until golden and firm. Season with salt and pepper
Char grill paua for 2 minutes per side, and slice to serve.
To serve, arrange a piece of crayfish on a serving plate with paua, a spoonful of salsa verde and ceviche with chargrilled bruschetta wafers to the side.