Place all ingredients into a saucepan, blend with a hand blender till all ingredients are mixed. Bring to the boil then chill down quickly.
Once the mix has set, place into a blender till smooth. Place the gel into a vacuum chamber and open vac to take the air out of the gel making it nice and clear.
Place the corn and olive oil into a blender and blend till smooth, season with salt and lemon juice.
Pickled Enoki Mushrooms:
Prep the enoki mushrooms by taking them off the stalk. Place a pan on the stove till it’s nearly smoking, add some oil to the pan and flash fry the mushrooms. Add a pinch of flaky salt to the mushrooms to bring out the flavour, then deglaze the pan with the vinegar. Continue to cook for a further minute.
Prep the hapuka into fillets taking the skin off. Salt the fish for 8 minutes, wash off salt then leave to dry in the fridge for a day, which allows you to get a nice crust on the fish. Keep the bones to make a light stock for the sauce.
Place a pan with a lid of the stove and wait till it’s really hot. Meanwhile slice the onion. Place the cockles and onion into the pan, then add the white wine, cover with a lid and cook for roughly 2 minutes till all the cockles are open. Take the cockles out of the shells and reserve the juice for the sauce.
Remove the baby corns from their husks, place in a Vac Pac bag with some butter and salt. Cook at 72 degrees for 1 hour. Halve the corns down the middle then brush with oil and finish on the bbq.
Take equal quantities of fish stock, cockle juice and corn juice then bring to the boil. Dice the butter and drop into the liquid, wait till its half melted then hand blend till emulsified. Season to taste.