For the sauce

In a hot sauce pan, add the mussels, sliced vegetables and star anis, add pernod and flame, add wine and then cover. Once mussels open remove half and retain. The remaining mussels in the pan reduce stock by ¾ then add cream, bring to the boil and simmer, pass and season. Set aside.

Remove mussels from the shell and set aside.

For the cabbage.

Blanch the whole leaves in boiling slated water until over cooked. Refresh in iced water and then strip between the leaf veins the soft cabbage. Squeeze out all water and set aside

Confit lemon

Blanch the peeled lemon three times in boiling water, bring a vinegar and sugar solution to the boil and add the lemons, cook for 5 mins, remove and finely dice the zest.

Cook the cod in a non stick pan until golden, finish in the oven if needed.

Deep fry the kale and allow to drain, season

To plate

Warm the sauce and spoon a small amount into the cabbage, keep adding until cabbage is creamy , add the lemon zest to taste. Place the cabbage central on the plate and warm the mussels in the cream sauce and spoon around. The cod sits on the cabbage, lightly foam the remaining sauce and spoon around, finish with the crispy kale. Serve.