Fillet of Blue-Eye Fish with Bisque

For the Bisque:

1. Put lobster head onto a baking tray and into the preheated oven for 20 minutes.
2. Heat a tablespoon of oil in a saucepan and add the pre-prepared carrot, onion, celery and first half of the fennel (not the tomato). Add the brandy.
3. Add the chopped tomatoes and roasted lobster head. Cover with water and simmer for 45 minutes.
4. Remove the lobster head. Use a food processor to blend the remainder all together.

For the Blue-eye fillets:

1. Heat a tablespoon of vegetable oil in a frypan. Seal the fillets in the hot frying pan, skin side
2. down, until skin is crispy.
3. Place fillets in a small baking tray, skin side down and bake in the preheated oven for approximately 7 minutes.

For the Pomme Puree:

1. Boil peeled and cut potatoes until soft, then drain and mash with cream and butter.

To serve:

1. Put the pomme puree (mashed potato) in the centre of the plate and place fish on top. Garnish
2. with shaved fennel and micro herbs.
3. Spoon the bisque sauce around the plate and add 5 clams (steamed in white wine) per dish.