2 fresh apricots
2 green courgettes
1 bunch of basil
150ml extra virgin olive oil
2 round courgettes
2 yellow courgettes
2 courgette flowers
50g sea purslane
4 blanched whole almonds
Clean, fillet and skin the pollack and cut into nice sized pieces, one per portion. Finely grate the lemon and lime and mix with the Maldon salt. Season the pollack with this citrus salt.
Cut the fresh apricots into small wedges and semi-dry them in the Sous chef drawer at 70°C for 1 hour.
Cook the green courgettes very quickly and blend into a smooth puree with some basil leaves, olive oil and seasoning.
Cut the various courgettes into different shapes, about the size of a 10p piece.
Cook the pollack in the Miele oven on Moisture Plus at 100°C with an automatic burst of steam to prevent the fillets drying out as they bake. They will take about 10 minutes.