Method

Serves 4

Preheat the oven to 160°C (325°F).

To make the vinaigrette, blanch the buckwheat in boiling water until soft. Refresh in cold water. Combine the olive and grapeseed oils, vinegar, soy sauce and lemon juice. Add the buckwheat and tomato, and gently combine.

Combine the grapeseed and olive oils, olive paste and garlic, and pour the mixture into a shallow baking dish. Immerse the rouget fillets in the oil and roast in the oven for 5 minutes, or until the fish is soft to the touch.

Remove the fish fillets from the oil and set aside.

To serve, place a little goat's cheese in the centre of serving plates. Top with 3 rocket leaves and a fish fillet. Spoon over the buckwheat vinaigrette, and garnish with cape gooseberries, basil, hijiki and shiso leaves.