Next place the fillet in the bread mixture and roll it around until covered in breadcrumb mixture.

Lightly brush the surface with water, place the fillet along one edge of the pastry ensuring that there is spare pastry on either side.

Place the fillet in the pan, skin side down.

Season the fish and place the fillets in the liquid, making sure that they are submerged.

When hot, add a little oil and place the fillets in the pan, skin side down.

Remove the skin from the whiting by placing the fillet on the chopping board flesh side up.

Place the fillet with the black pudding and the egg yolk in a blender and liquidise while slowly adding the cream.

Place the fillets on the smoking rack and brush the honey evenly over the fillets and gently smoke for 25-35 minutes.