Seared tournedos of marlin with sweet potato fondant, apple and celery emulsion and star anise vinaigrette

2marlin tournedos2 x 100gsweet potatoes2 heads bok choyHandfulroquetteHandfulred chardLime juice

Star anise vinaigretteSmall bunchchives3 piecesstar anise20 mlginger syrup0.25 ltrpineapple juice0.25 ltrorange juice0.25 ltrgrapeseed oil

Celery and apple emulsion200mlcelery juice1apple (Granny Smith), chopped50gunsalted butter1 small bunchchervil, choppedSeasoning

• Place the ginger syrup, pineapple and orange juice in a pan with two star anise and simmer slowly until reduced to a third. Strain through a fine sieve. Grind the remaining star anise and add to the liquor, slowly add the grape seed oil, season with salt and pepper, stir in the chopped chives.
• Place celery juice in a small pan with chopped apple, simmer until apple is cooked through, blitz in blender. Return to pan and whisk in the butter, season to taste, add the chervil and froth just before service. Place the rings of sweet potatoes in a pan with a little celery juice and bring to heat on the top of the range. Once stock is hot, butter the tops and place in the oven until tender. Once cooked season and reserve.
• Season fish and squeeze a little lime over fish. Place the baby bok choy, roquette and red chard in a hot pan with a small knob of butter, gently wilt, season and reserve. Place marlin into a very hot pan for a couple of minutes each side. Ideally the fish should be served slightly underdone to appreciate the meat.To assemble dish place a sweet potato fondant in centre of a plate. Put the wilted greens on top of the fondant and spoon a little emulsion on top. Place marlin on top of wilted green leaves. Froth emulsion and spoon around the plate. Split with a cordon of star anise vinaigrette.