Baked Aqua Murray Cod with mustard glaze | Murray cod

Ingredients

• Reduce fish stock slowly until only 10% of the initial liquid remains, it should be sticky to touch and a golden colour. Be careful not to burn towards the end of making the reduction.
• Mix the fish reduction with the seeded mustard and add the reduced balsamic.
• Roughly chop fennel and place in a heavy based saucepan.
• Add 50ml water and a dash of olive oil and cook over low heat with a lid on.
• Check regularly and cook until very tender.
• Strain off liquid in a fine mesh colander.
• Add cooked fennel and squid ink to a food processor and blend. Add olive oil to emulsify into a smooth consistency.
• Place fish portions on an oven proof tray lined with greaseproof paper.
• Carefully spoon on mustard glaze over skin side of the fish.
• Bake in an oven at 180 degrees for 8 – 10 minutes.
• On a flat white plate, carefully place cooked Murray cod.
• Garnish with a spoon of the fennel puree )room temperature) and small dots of the garlic puree (room temperature).
• Finish with micro herbs and edible flowers.