To get started blitz your blanched fresh basil with your olive oil, and pass through a sieve so you have a smooth green oil

To make the red onion veil, boil 100g of onion in 125g of water till the water turns pink. Drain and keep the liquid, reheat the liquid with 1g agar agar. Then thinly spread on a tray or in silicone moulds till it looks like jelly.

Then add your soy sauce and cream to the pan and reduce

Pre heat your sous vide to 56°c

Blitz your cod, lemon juice and zest, dill, capers, salt and pepper

Fry your Cockells in some olive oil and cayenne pepper

When cod is nearly cooked, reheat your sauce and create a marble effect through it with you basil oil when ready to serve

To serve, pour your sauce in the bottom of a bowl as a thin layer, then chop the round end bits of cod off and cut in half so the cod can stand upright, ontop of the cod place your red onion veil and garnish with caviar and more dill, place Cockell around outside in sauce to finish.