Seared dayboat seabass, salt cod cromesqui, langoustine consomme and lollipop

This dish is on my weekly tasting menu. The langoustine lollipop is minced raw langoustine mixed with egg white, then rolled tightly and poached. The salt cod brandade is a thick creamy mixture of salt cod, white wine, cream and gelatine set into a semi-sphere. Then unmolded and pressed together, breaded and fried. A twist of vegetable spaghetti and thai basil sits behind the fish.