For the lettuce and prawns, beat the cream to a stiff consistency, mix in the saffron and refrigerate. Melt the butter in a pan, add the lettuce and prawns and braise for 3-4 minutes on a medium heat. Season the mixture with salt and pepper and set aside to keep warm.

Rinse the Loup de Mer under cold running water and pat dry with kitchen paper. Season the fish with lemon juice, salt and pepper and place in a steam basket and steam over boiling water for 5-6 minutes.

Meanwhile add the cream and chopped basil to the lettuce and prawns and reheat until the cream has melted and is heated through. Arrange on preheated plates and place the fish fillets on top. Garnish with caviar and sprinkle with basil strips.

Tip: If using a professional steamer reduce cooking time by 1-2 minutes.

Serve with boiled potatoes or rice.