For the Mussels, heat a 4 litre pot over medium heat. Add 2 tablespoons of extra virgin olive oil plus the shallots, garlic and thyme. Add the mussels and a splash of wine. Cover and cook until the mussels open. Once opened, remove the mussels from the heat and strain through a large colander, reserving the liquid in a large clean bowl for the Mussel Foam.
Remove the mussel meat from the shells and set aside 8 mussels for the Fish. Set the remainder aside on a clean plate ready for plating.
For the Fish, trim down the fillet to neaten, reserving flesh trimmings for the fish mousse. Cut out the blood line section of the fillet. Separate the fish into the loin and belly pieces.
Take the loin piece and trim to neaten, then remove the skin, reserving flesh trimmings for the fish mousse.
Cut the loin piece into 4 even sized portions.
Take the first loin portion and cut through the middle until almost all the way through, then open the fillet up to butterfly. Repeat with the remaining 3 portions.
Lay a 40cm x 40cm piece of cling film onto a clean surface. Lay the butterflied fish pieces onto the cling film. Fold the other half of the cling film over and use a meat mallet to gently flatten the fish to create an evenly textured slab of fish.
Remove pieces from the cling film and place onto a clean chopping board. Trim fish to neaten up the square, reserving any trimmings for the Mousse. Set fish squares aside in the fridge until needed.
For the Mousse, place the reserved cod flesh, scallops and prawns into a food processor and process until the mixture comes together in a tight ball, about 1-2 minutes. Add the egg white and continue to process until the mixture is fully combined and comes back together as a ball.
Add a about a third of the cream then pulse the mixture for 20 seconds. Add another third of the cream and pulse again until mixture is smooth, yet still airy. Continue to adjust the mousse with the remaining third of the cream as required to achieve a smooth, airy consistency. Season with salt, then pass the mousse through a fine drum sieve into a clean bowl. Set aside until needed.
Half fill a medium saucepan with water, place over high heat and bring to the boil.
To finish the Fish, line a steamer basket with baking paper. Lay the spinach leaves onto the lined steamer basket and cover with the lid. Place the steamer basket over the saucepan of boiling water and steam the spinach until wilted, about 1 minute. Remove the spinach leaves from the steamer and lay out on a clean paper towel to remove excess water.
Remove the fish squares from the fridge. Lay out another sheet of cling film and place one of the fish squares into the middle of the cling film. Lay 2 blanched spinach leaves onto one side of the fish square. Spread some of the Mousse on top of the spinach. Add some slices of scallop along the mousse in a line then top with 2 of the mussels. Spread another thin layer of the Mousse on top.
Using the cling film as a guide, roll the fish up to create a tube, then twist the ends of the cling film to tighten into a sausage. Ensure that the cling film is well sealed by tying a knot at each end of the tube.
Place the sealed fish tubes into the preheated sous vide at 48C and cook for 20 minutes.
Once cooked, remove the fish from the water bath and unwrap, then place onto paper towel to drain. Set aside, keeping warm, until ready to serve.
For the Parsley Purée, fill a 4 litre pot with salted water and bring to the boil. Add parsley and bring back to the boil. Cook until parsley is just softened and bright green in colour, about 1 minute. Strain off and refresh the parsley by running under cold water then drain on paper towel to remove excess water, and set aside until needed.
Place 2 tablespoons of olive oil into a small saucepan over low heat. Add the shallots and garlic and sauté until softened. Add the cream and cook until slightly reduced, about 1- 2 minutes. Remove from the heat and set aside until needed.
Place the blanched parsley and a little of the shallot cream into a Vitamix and blitz until smooth. Continue to add shallot cream, a little at a time and blitzing after each addition, until a smooth purée is achieved. Set purée aside in a small saucepan to keep warm until ready to serve.
For the Mussel Foam, rinse the mussel cooking pot then place back over a medium heat. Carefully strain the reserved cooking juice through a fine sieve and return sieved liquid to the pot. Cook until slightly reduced, about 4-5 minutes. Add cream and stir well, then season to taste and continue to cook for a further 3-4 minutes.
Strain the liquid again and place into a clean small saucepan over a low heat. Cook until slightly reduced, about 4-5 minutes. Remove from the heat and transfer liquid to a stick blender canister. Set aside until needed.
Place a small frypan over medium heat. Add a drizzle of olive oil and add the ice plant leaves and sauté until vibrant green, about 1 minute. Remove from the heat and set aside, keeping warm, until ready to serve.
To finish, take the reserved fish tubes and trim the ends off to neaten. Cut fish tubes into halves.
Use a stick blender to foam up the Mussel Foam liquid.
To plate, spoon a heaped teaspoon of the Parsley Purée onto one side of each serving plate and use the back of a spoon to smear. Add a quenelle of the Parsley Purée to the side of each smear. Place 2 pieces of the Fish onto each end of the smear of Parsley Purée on each plate. Add some sautéed ice plant leaves around the plates. Divide the reserved mussels amongst the four serving plates, arranged around the Fish. Top each plate with some strips of candied bacon, sprigs of parsley flowers and some finely grated salted and smoked egg yolk. Place spoonsful of the Mussel Foam around each plate.