Boil or (better) steam the broad bean pods and beans in salted water. Once slightly cooled, shell the beans and set to one side.

Sauté the broad bean tips in olive oil, then add the pods and beans. Season with olive oil, vinegar and fleur de sel. Garnish with broad bean flowers and borage.

Season the sea bream fillets with salt. Fry (skin side down) in olive oil. Turn the filets over and cook for another few seconds then serve with the broad bean salad.