Directions

1. To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning.
2. To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags.
3. To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up.
4. Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4.
5. Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container.
6. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels.
7. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap.
8. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes.
9. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance.
10. Chill in an ice bath and continue to press overnight.
11. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed.
12. To make the seasoned flour, mix the flour and salt together and keep in an airtight container.
13. To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours.
14. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle.
15. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags.
16. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving.
17. To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
18. Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated.
19. Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes.
20. To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder.
21. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden.
22. Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once.