Liv: "The name of my dish is "Ferry across the Mersey". And the inspiration is the crossing of the Mersey. And James Clark, who was a swimming instructor, and he actually saved a lot of lives teaching people how to swim so that they didn't drown when they were crossing."

Paul Ainsworth: "What's the hero protein for you on this?"

Liv: "I've got a Liverpool sea bass. It's going to get a light cure on it, and then I'm going to be topping it with a smoked haddock mousse. It's got loads of dulce and chives running through it. That's going to get steamed and then just finish gently on the Konro grill just before serving."

Paul Ainsworth: "And where does this (holding an apple) come in?"

Liv: "The apple is just going to be compressed. Classical cooking used to pair apple with fish quite a lot."

Notes taken during cooking

Liv is serving her bass with a classic French sauce.

Liv: "Going to make my beurre blanc for the sauce."

Later ...

Determined Liv has made a light smoked hadock mousse or moussoline to spread on top of her sea bass, which she seasons with dulce and chopped chives.

Liv: "Sauce has been brought down (reduced). Still needs all the butter montéeing through."

Paul Ainsworth: "Fish? You're gonna steam it most of the way and then just finish it?"

Liv: "Little touch, just so it gives that extra smoky flavor."

Paul Ainsworth, behind the scenes ...

"I've just tried Liv's beurre blanc and it knocked me for six. I really hope that she doesn't try to overwork it because right now, what she's got there, she has got a little saucepan of gold."

Later...

Liv pipes the smoked haddock mousse on top of the bass and gets the Japanese grill ready for the next stage of cooking.

Plating

Liv is next to serve and transfers her steamed mousse topped sea bass to the Japanese grill.

Leaving the fish to barbecue for as long as possible. Liv, plates the compressed apple and the Parisian potatoes.

Paul Ainsworth: "That's the apple marigold?"

 Liv: "Yeah, it's the apple marigold oil."

 Liv, plates the sea bass and garnishes with salty fingers, finger lime and fennel flowers. She serves her dish at top a boat on a map of the Mersey. All to a familiar soundtrack.

Liv: "So the title of my dish is Fairy across the Mersey. The inspiration is the ferry boats and also James Clark, who was a swimming instructor and he taught lots of people how to swim."