Cured Orford Line Caught Pollack, Textures of Kent Heritage Carrots, Pickled Radish

Name: Cured Orford Line Caught Pollack, Textures of Kent Heritage Carrots, Pickled Radish
Yield: Serves 4
Ingredients: 4 × medium carrots; 300 g olive oil; Seasonal forage leaves (optional); 100 ml reserved radish liquor; ¼ tsp wasabi; 100 g fresh broad beans, blanched and podded; Salt; A star anise; 1 tsp yuzu juice; 1 tbsp butter foam; Sugar to taste; Salt to taste; 250 ml olive oil; 2 bunches lovage; Pinch smoked salt; 10 g butter; ½ tsp ascorbic acid; 2 leaves green nori seaweed; Pinch salt; 500 g finely sliced carrots (all same thickness); 120 g Chardonnay vinegar; 700 ml fresh carrot juice; 10 peppercorns, crushed; 1 tsp caraway; 1 star anise, crushed; 250 ml carrot juice; 200 g fine sea salt; 50 g sugar; 1 tsp fennel seed; 4 white radish