Take a hot pan with clarified butter, and fry the langoustines until golden brown.
Place the fish slices on top of the pomme anna, and put the pomme anna in the oven for 4 min.
Heat up the bread and place it on a wooden try, pipe the sauce Rouille in a little tin and place on a wooden board − Slightly heat up the consommé and add it to the portal.
Place the pomme anna that has been portioned into half and place it in the middle of the plate, add the langoustine slightly at the top of the pomme anna.
Spoom on the side of the langoustine the Scallop Espuma.
Between the langoustine and the pomme anna put the mussel crumble.
Add some of the salmon roe for presentation along with the red amaranth.
Around the pomme anna pour a bit of fennel oil.
By the table or when presenting the dish pour the consommé around, to finish the dish blow troche the scallop Espuma.