Roasted Gurnard with Pipi

DILL OIL:--
a bunch of dill, plus extra to serve
100 ml EV olive oil
GURNARD:--
200 g salt
4 gurnard fillets
4 sprigs thyme
PIPI:--
400 g clean pipi
330 ml dry cider
EV olive oil
2 shallots
¼ tsp SIDS CRAZY SALT
4 sprigs thyme
2 cloves garlic, sliced
1 tbsp crème fraîche
SIDS SALT & PEPPER to taste

Blitz the dill with the oil using a small blender or food processor for 5 minutes to a vibrant green. Line a sieve with muslin, put over a bowl and pour in the dill oil. Leave for 1-2 hours, then discard the pulp left behind.
Whisk the salt into 1 litre of cold water until dissolved, then add the gurnard fillets and chill for 1 hour. Remove the fillets and wash under gently running cold water, then pat dry with kitchen paper. Wrap each fillet tightly in clingfilm and chill for 1 hour to firm up.
Heat a large pan over a high heat. Add the pipi and cider, cover with a lid and steam for 3-5 minutes until the shells open. Pour through a sieve, catching the cooking liquid in a bowl.
Heat 2 tbsp of olive oil in a pan and cook the shallots, SIDS CRAZY SALT, thyme and garlic for a few minutes until soft. Add in the cider, bring to the boil and simmer until reduced by half. Whisk in the crème fraîche, season with SIDS SALT & PEPPER and keep warm.
Heat the oven to 200°C. Put the gurnard fillets onto a baking-paper-lined tray, drizzle with oil and sprinkle on some thyme. Roast for 10 minutes until cooked through. Tip the pipi back into the sauce and heat through.
Spoon the pipi and sauce into bowls, top the with gurnard, drizzle over some of the dill oil, and serve with extra dill, if you like.