Ingredients

110gm Cod fish

30gm seaweed Pepper

40gm Cucumber

10gm Dill leaves

2gm Salt

3gm Pepper

2pcs Gelatine leaves

3pcs Edible flowers

2gm Microgreens

Preparation

STEP 1

Slice the fillet into even thin pieces. Transfer them onto a plateau and season them with salt on all sides. wrapping with nori pepper on cod fish. Take some plastic wrap and cover your worktop with 2 layers. Then lay the fish on top of each other on the wrap. Use the beginning of the wrap to roll it tightly. Cook the fish sous-vide at 45 degrees Celsius for 20 minutes. You can also do this in a steam oven. Once it’s cooked, transfer the fish directly into an ice bath. Make sure the fish is completely covered and that you use a generous amount of ice. Let this set in your fridge overnight.

STEP 2

Cut the cucumber and celery into thick slices. Transfer this into a blender with the cleaned shallot, dill leaves with seeds, parsley leaves, and white wine vinegar. Blend until completely smooth. Pour the liquid through a sieve that’s laid with kitchen paper or a clean kitchen towel. Add the Xanthan gum powder and mix this to bind the broth.

STEP 3

For garnish microgreen, edible flower