Instructions: Have the fishmonger fillet the fish but keep all the heads and bones Place heads and bones in a saucepan with the carrot onion celery juice and zest of Iemon and garlic cloves and cover with cold water.

Bring to the boil and simmer for 15 minutes.

Lay the filleted fish gently on top of the bones.

Simmer for a further 5 minutes or until the fish is just cooked Leave to cool take the fish out and place in a blender jar or food processor

Add the chopped parsley tarragon and the ricotta and blend to a puree In another bowl tip out the contents of the tin of laver

Add the coriander and paprika and mash to a puree Season both purees with the salt and pepper to taste Pour off the fish stock from the bones and add 150 ml of it to the laver.

Add 150 ml of it to the white fish puree

In a souffle dish place some of the white fish puree then add a layer of the laver puree and continue in stripes of black and white until you have used up all the puree Refrigerate for 3 hours.

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