Prep the McDonald's components

• Roughly chop the fish fillet after removing the bun and the breading.
• Scoop the apples out of the apple pie and set them aside.
• Keep the fries ready for the potato puree.

Make the fish mousse

• Place the chopped fish, heavy cream, butter, salt, white pepper and a little water into the food processor.
• Add the egg white and blend until completely smooth.
• Push the mixture through a fine sieve to remove any lumps.
• Chill the fish mousse for a moment.

Bake the bun tuiles

• Blend egg, salt, heavy cream and water together.
• Spread the mixture thinly onto a silicone mat over a mold.
• Bake until crisp and golden, then leave to cool.

Make the potato puree

• Blend the fries until super smooth.
• Mount with more cream and salt.
• Transfer the puree into a siphon and charge it.

Make the apple pie cream

• Mash the scooped apples and warm them up.
• Whisk in the egg yolk, sugar and flour.
• Strain the mixture through a sieve.
• Cook gently until it tightens up slowly.
• Add the strained apples back in and set aside to cool.

Whip the apple pie cream

• Incorporate the cooled apple pie mixture into the egg whites.
• Whip until light and airy.
• Bake in a 450°F oven and come back in 12 minutes.

Make the green sauce and quenelles

• Reduce the fish stock a little.
• Add lemon juice to the fish mousse and shape small quenelles, dropping them into simmering water.
• Finish the sauce with a little heavy cream, butter, tarragon, parsley, caviar and chopped hazelnut.

Plate and serve

• Spoon the green sauce onto the plate.
• Add the poached fish quenelles and the potato puree from the siphon.
• Finish with the bun tuiles and serve the apple pie cream as dessert first.