With king prawn mousseline (this was in the ballotine with the plaice, not completely convinced by this part, I like the texture of fish and seafood, I'mreqlly not sure about turning it into a mousseline..), saffron Jersey royals (nice and saffrony, they were a lovely flavour), samphire (not usually fussed about samphire but this was cooked nicely and was less salty than usual, was more delicate and probably the nicest samphire I've eaten), picked radish, squid ink tuille (fishy and almost bitter in taste. Yum!), vermouth sauce. Flavours were really good, balanced and the textures were great. #pescatarian