Herderman's smoked haddock carpaccio & Gillette's, pumpkin puree, must– Frank Hederman

Ingredients

• 2 pieces Hederman’s Smoked Haddock Fillets (Reserve a tail piece about 250 g for the rillettes, the remaining pieces are ready to slice for the carpaccio)
• 60g of yellow mustard seeds
• 150ml of white wine vinegar
• 50ml of water
• 50g of sugar
• 1 bay leaf
• 2 star anise
• 1 pinch of salt
• 250g Hederman’s smoked haddock fillet( keeping the rest for the carpaccio.) use the tail end of the fillet for this recipe
• 1/2 Celery stick – sliced
• 1 sprig thyme
• 1 sprig Flat–leaf parsley
• 1 small Shallot – sliced
• 250 ml milk
• 25 g Baby capers – chopped
• 1 tsp Lemon juice
• 2 tbsp Mayonnaise
• Peel of 1/2 a preserved lemon, finely diced
• 1 tsp chives chopped
• 1/2 tsp preserved stem ginger, finely diced
• a small handful of pretty leaves and fresh herbs – your choice.
• 800g pumpkin or butternut squash – peeled / de seeded – diced
• 1 small piece of preserved stem ginger in syrup
• 50g of Hederman’s Beech smoked butter
• 1 tbsp maple syrup
• olive oil
• Pinch of sea salt