Red mullet, salmon and foie gras 'mosaic' with courgette and bacon chutney

Preparation method

1. For the lentil jelly, heat the olive oil in a small saucepan, add the shallots, garlic and thyme and fry until softened but not coloured. Add the lentils and chicken stock and simmer for 25 minutes or until the lentils are soft.

2. Soak the gelatine leaves in a small bowl of cold water until softened, drain and squeeze to remove the excess water. Add the gelatine to the lentils and stir until melted. Pour the cooked lentils into a liquidiser and blend until they reach a smooth consistency. Pass through a strainer into a clean bowl and season with salt and freshly ground black pepper.

3. For the terrine, line a terrine mould with cling film and place into the fridge to chill. Place the salmon, red mullet and fois gras into a ceramic or glass dish, add the salt, fennel seeds, coriander seeds, peppercorns, garlic and thyme and stir to coat. Leave to marinate for 30 minutes, remove the red mullet and set aside. Leave the salmon and foie gras in the marinade for a further 30 minutes.

4. Wash off the marinade from the fish and foie gras under cold running water and pat dry with kitchen paper. Heat the grill to medium and then grill the fish and foie gras until the foie gras is soft to touch and the fish is opaque in colour. Remove from the heat, flake the fish and chop the foie gras and set aside.

5. Place the shiitake mushrooms into a large pan, cover with chicken stock, bring to the boil and simmer until the mushrooms are tender.

6. Remove the cling-film lined terrine dish from the fridge and pour a third of the lentil jelly into the base. Add a third of the flaked fish, chopped foie gras and cooked shiitake mushrooms. Repeat with the rest of the ingredients to make layers until the terrine dish is full. Cover the top of the terrine with cling film, place a heavy weight on top and refrigerate for eight hours or until set.

7. For the sardine purée, heat the olive oil in a frying pan, add the chopped sardines and fry over a gentle heat until golden-brown all over. Add the Cabernet Sauvignon vinegar to deglaze the pan and boil over a high heat for 3-4 minutes or until the liquid has reduced by half. Add the garlic and chicken stock and boil until the liquid has reduced by two thirds. Pour into a blender and blend until smooth. Pass through a fine sieve into a clean pan and keep warm.

   Technique: De-glazing pan gravy

8. For the herb purée, pour the chicken stock into a large pan and boil until the volume of liquid has reduced to 250ml/9fl oz. Heat a pan of boiling salted water, add all the herbs and blanch for 1-2 minutes. Remove from the pan and quickly refresh in iced water. Squeeze the herbs dry, chop and then place in a blender with the reduced chicken stock and blend until smooth. Pass through a sieve into a clean bowl and set aside.

9. For the courgette base, mix the sugar and white wine vinegar together in a medium saucepan over a low heat. Add the onion, garlic, caraway seeds and tomato juice, bring to the boil, reduce the heat and simmer for 20-30 minutes or until the liquid has reduced and thickened. Fold in the chopped courgettes and set aside.

10. For the courgette chutney, add the rest of the ingredients to the courgette base and stir well.

11. To serve, on four large plates, place a spoonful of the herb purée and spread it into a tear drop-shaped swipe across the plate. Place dots and lines of the sardine purée centrally on the plate across the herb purée. On each plate place a slice of the terrine and a spoonful of the chutney and serve.

Overnight preparation time

1 to 2 hours cooking time

Serves 4-6