Northern pike boudin, beach rose hip purée and pickled seaweed

Ingredients

• 1 Wild Striped Bass or Pike (around 4-5 lbs), gutted and scaled
• 500 g / 1 lb of pike flesh
• 275ml / 9 oz cream 35%
• 2 whole eggs
• 1 pinch of myrica gale (can substitute cloves)
• Salt to taste
• 2 garlic heads
• Water
• Camelina oil or cold pressed Canola oil
• 100ml / 3.5 oz vegetable broth or water
• 2 large yellow beets
• Cooking Hay (enough to cover 10″x 10″ Dutch oven)
• Salt
• pepper
• 4 medium sized red beets
• 2 cloves green alder or black pepper
• 5 ml /1 teaspoon unpasteurized apple cider vinegar
• 12 small sunchokes
• 1 roll Kombu seaweed
• 300ml / 10oz cold water
• 1 grated carrot
• 1 diced onion
• 1 grated celery stalk
• Dried Irish moss
• 275 ml / 9 oz apple cider vinegar
• 100 ml / 3.5 oz water
• 5 ml / 1 teaspoon sugar
• 2 g (pinch) sea parsley seeds
• Fresh Rosehips
• 10ml / 2 teaspoon unpasteurized apple cider vinegar