Ingredients

• 150g/5½oz flaked sea salt
• 1 bay leaf
• 5 white peppercorns
• 3 juniper berries
• 500g/1lb 2oz black cod loin or good-quality cod loin
• 50g/1¾oz freshly pitted black olives
• 500g/1lb 2oz small new potatoes
• 1 red chilli
• seeds removed
• cut into thin strips
• about 100ml/3½fl oz iced water
• 80g/3oz spring onions
• trimmed
• 70ml/2½fl oz extra virgin olive oil
• plus extra for frying
• 1 fresh thyme sprig
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp runny honey
• freshly ground black pepper
• ½ pomegranate
• seeds removed
• handful edible cornflowers
• pinch smoked paprika

Directions

• Put the salt
• bay
• peppercorns and juniper berries in a large casserole. Add 1 litre/1¾ pints water and bring to the boil. As soon as it starts to boil
• take it off the heat and leave to cool completely. When the water is cold
• submerge the cod
• cover and marinate at room temperature for 4 hours.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the olives on a small baking tray and put the potatoes in a roasting tin. Bake the olives for 20 minutes
• then leave to cool. Bake the potatoes for 30 minutes
• or until soft
• then leave to cool. Peel and crush the potatoes into almond-sized pieces by hand.
• Put the chilli in iced water for 10 minutes.
• Slice the white part of the spring onions and set aside
• then cut the green stems into very thin strips and add them to the iced water.
• When you are ready to cook the cod
• preheat the oven to 200C/180C Fan/Gas 6. Drain the cod well and dry it on kitchen paper.
• Heat a large frying pan with a few drops of oil and the thyme over a high heat. Add the cod and fry for 1 minute on each side
• or until golden.
• Transfer the cod to a piece of baking paper
• fold the paper over the top and finish the cooking in the oven for 6 minutes. Allow to cool a little
• then flake the flesh.
• To make the dressing
• whisk the lemon juice
• oil
• vinegar and honey in a bowl
• until creamy. Season with salt and pepper.
• Lay the cod flakes in a serving dish
• then scatter over the potatoes
• olives and white onion slices.
• Pour over the dressing and garnish with the drained chilli curls and green onion strips
• pomegranate seeds
• edible flowers and smoked paprika.