Chartreuse de Mer

For the lining

1. Butter a large bundt tin or deep pudding basin.

2. Line the tin with sea lettuce, ensuring total coverage to show the decoration beneath.

3. Arrange overlapping slices of courgettes and cucumbers around the inside walls of the mold.

For the sea bass base

4. Fillet and skin the sea bass.

5. Blend the fish with salt into a smooth mousse base.

For the fillings

6. Mix part of the fish mousse with parsley paste and cockles to make the green filling.

7. Mix a second portion of fish mousse with the cooked diced vegetables to make the vegetable filling.

8. Keep the rest of the fish mousse plain and fold in the lobster coral and lobster meat.

For assembling and cooking

9. Pipe a layer of green filling carefully around the bottom of the mold.

10. Arrange the oysters neatly over the green filling.

11. Pipe small dots of green filling around the oysters to secure them.

12. Cover with a barrier layer of spinach leaves to prevent the fillings from mixing.

13. Pipe in the lobster filling and fold over more lobster pieces.

14. Add another barrier layer of spinach leaves over the lobster layer.

15. Pipe a layer of plain mousse around the edges and lay the cooked mussels in a ring.

16. Fill with the remaining mouse to seal the layers completely.

17. Cover tightly with cling film to seal the vegetables and filling in place.

18. Steam at 136°F (58°C) for 55 minutes.

    Then 55 min of waiting

19. Carefully unmold the chartreuse onto a warm serving platter.

20. Slice into portions and top each slice with warm herb sauce.

For the sauce