10²µ/â…“o³ú basil, leaves picked and chiffonaded
½ courgette, finely shredded
1 lemon, juice only
few sprigs monk’s beard
1 banana shallot, finely diced
plain flour, for dusting
25g/1oz plain flour
salt and freshly ground black pepper
25g/1oz cornflour
oil, for deep frying
1 tbsp olive oil
1–2 tbsp white wine vinegar
200g/7oz salted butter, diced and chilled
50ml/2fl oz full-fat milk
1 small handful shelled cockles
300g/10½oz wild sea bass fillet, skin on
1 small handful chipirones (tiny whole baby squid), cleaned and prepared
100ml/3½fl oz vermouth