Step 1

Place fish in a shallow dish and scatter with the sea salt. Cover with plastic wrap and refrigerate for 24 hours, turning once. Rinse thoroughly in cold water and pat dry.

Step 2

Meanwhile, to make the aioli, whiz yolks, garlic, juice and mustard in a processor or blender with 1/2 teaspoon salt. Very slowly, at a bare trickle, add oil, whizzing until thick, smooth and silky. Beat in 1 tablespoon boiling water and refrigerate. Aioli will keep, covered in the fridge, for 2-3 days.

Step 3

Set up a two-level steamer over simmering water. Steam potatoes for 10 minutes in base of steamer. Add carrot and steam for a further 5 minutes. Add beans to carrot and place fish in upper steamer basket (lined with baking paper). Steam for 5-10 minutes or until fish flakes easily.

Step 4

Remove skin from fish and break into large pieces. Slice potatoes and toss with olives and chives. Arrange fish, vegetables, eggs and tomato on 4 dinner plates. Add pepper and serve with aioli.