Pan-fried sea bream, confit egg yolk and oyster beignets recipe

Trim and scale the bream fillets then shuck, clean and trim the oysters to get them ready for beignets.

Prep the beignet batter by mixing together the fresh yeast, water, plain flour and sea salt. Set aside.

Poach 10 hen's eggs in a water bath for 32 minutes at 68C. When cooked, peel away the white and clean the yolks. Put the yolks in a mixing bowl and add sea salt. Mix gently, letting the salt crystallise the yolks. Add the wasabi then pass through a drum sieve and transfer to a piping bag.

To make the hazelnut emulsion, place a bowl over a pan of simmering water. Add the egg yolks and whisk. Slowly pour in the hazelnut oil, whisking all the time. Once emulsified, add the vinegar.

Lay a sheet of cling film on a clean surface and paint it with truffle oil. Crack a quail egg into the cling film and form in to the shape of a small pearl by gathering the corners up around the egg and twisting the cling film together to seal it. Repeat for the other eggs then poach just before serving in boiling water for 2½ minutes.

Cut the Ratte potatoes into small barrel shapes and poach them in chicken stock for 4 minutes.

To make the sauce, crush the coriander seeds then dry-fry in a small sauce pan until golden. Add the Madeira and reduce right down. Finish by adding the veal jus and simmer. Add bison grass at the last minute. Strain with a chinois.

Slice the shallot into thin rings and, using a heat gun, dry until crisp.

Prep the cos lettuce, removing the core and washing the leaves. Pan-fry with butter and add seasoning, a little cream cheese and icing sugar.

. In a small saucepan, heat 250ml olive oil until it reaches 180C. Dip each oyster in the batter and deep-fry for 1 minute.

. Season the sea bream and pan fry for 1½ minutes, adding a squeeze of lemon and lime juice while it cooks.

. To plate up, draw 3 lines of confit egg yolk along the edges of the plate. Between the lines, add dots of crme fraiche and wasabi paste. Add the potato barrels and sit the cos lettuce and fish in the middle of the plate with the quail's eggs and a pinch of avruga caviar on each egg. Serve an oyster beignet on each plate, pour the bison grass jus around the fish and garnish with the hazelnut emulsion and shallot rings.

Top recipes from Channel 4 chefs Gordon's lasagne Jamie's bone-out shoulder roast Gordon's chilli con carne Hugh's elderflower Champagne Jamie's fish pie