To make the sauce
Bring to the boil the shellfish stock, whisk in cold butter until emulsified and finish with crème fraiche.
For the crab
Make the red onion vinaigrette to dress the crab, finely dice onion, wash with cold water and drain. season with rice wine vinegar, sugar and salt to taste, lace with olive oil.
To make the warm crab vinaigrette, place a knob of butter into a small saucepan, once melted add the baby gem lettuce until wilted and then add the crab, season and remove from the heat.
To finish add a teaspoon of the red onion vinaigrette, a generous pinch of the seaweed, capers and chopped chives.
For the bream
Firstly pre-heat your grill. Place on a well oiled and lightly seasoned baking tray.
Grill the sea bream for 2-3 minutes until cooked.
Place the crab into a bowl top with the bream and pour the sauce around the bream and crab.
Enthusiastic husband and wife duo John and Emma Hooker