METHOD:

For the mayonnaise, combine the egg yolk, mustard and vinegar in a blender and blitz on medium speed. Gradually drizzle in the oil until the mixture has emulsified. Season with salt. Store covered in the fridge for up to 3 days. You will only be using 100g for this recipe.

To make the rillette, start by poaching the Murray cod. Place the milk in a pan and add the celery, shallots, lemon quarters, bay leaves, star anise and white peppercorns. Bring the milk to the boil, then immediately remove from the heat. Allow to completely cool. Once cool, remove the Murray cod and set aside on a tray lined with kitchen paper. Discard the poaching liquid. Lightly flake the fish and combine gently with the mayonnaise. Finely chop the herbs and stir them into the mixture along with the lemon zest, lemon juice and chopped capers. Season with salt and freshly ground black pepper and divide the mixture between 4 ramekins. Garnish each portion with dill sprigs.

Lightly brush the sourdough slices with olive oil and place in a hot griddle pan. Cook until crispy and charred on both sides. Season with sea salt flakes and serve with the rillette.