For the Madai:

• Fillet the fish
• Mix salt and sugar together and cure fish for 1 hour
• Wash fish off and dry
• Roll out sliced white bread
• Butter bread and sprinkle with chopped chives
• Place dried madai at base of bread and roll with cling film.
• Allow to set for 30mins to 1 hour before cooking.
• Cook in hot pan with oil and finish with butter.
• Allow to rest before carving

For the Callaloo:

• Finely chop Swiss chard keeping stalks and stems separate.
• Once chopped melt butter in pan and add stalks and cook until soft.
• Once soft add; Swiss chard leaves, nutmeg and cinnamon.
• Cook for 2mins on medium heat.
• Add water and cook for a further 5-7mins.
• Once cooked blend in blender until smooth.

For the Pickled cucumber:

• Blend together vinegar and sugar until all sugar has dissolved.
• Peel cucumber and portion.
• Place cucumber in vacuum bag or bowl and cover in pickle and vacuum to compress pickle into cucumber.

For the Champagne sauce:

• Bring all ingredients together in a pan and heat to 75°C
• Pass through a sieve
• Warm and aerate with hand blender to order.