White Fish & Golden Beet Crudo with Nasturtium, Lemon & Honey

For the crudo:

1 whole fresh white fish (haddock or pollock preferred)

For the golden beet:

2 golden beetroots (possibly 4, depending on size)

For the lemon vinaigrette:

4 tbsp of extra virgin olive oil

6 tbsp of freshly squeezed lemon juice

a generous pinch of caster sugar

a generous pinch of salt

a generous pinch of chilli powder

For the golden beet water and honey reduction:

100ml of reserved golden beet cooking water

1 dsp of honey

zest of ½ lemon

2 tbsp of freshly squeezed lemon juice

For the nasturtium oil:

150g of nasturtium leaves

325ml of a neutral oil such as sunflower

2 level tsp of salt

muslin cloth