Ingredients
Fishcakes (part 1)
200g chopped pollock without skin
4g salt
60g cabbage kimchi
1 egg
Fishcakes (part 2)
200g sliced pollock without skin
40 breadcrumbs 0,5 x 0,5cm (no crust)
60g cut glasswort
15g cut coriander stems
15g cut parsley stems
Kelp sediment
100g Toasted kelp
100g Grape seed oil
Nasturtium sauce
100g mussel stock
20g blanched and chopped parsley leaves
20g chopped nasturtium (with stems)
To serve
8% salted plums
Method
Fishcakes (part 1)
Add all the ingredients to the robo coupe. Blend till homogenized. This will have a rather light texture.
Fishcakes (part 2)
Mix all these ingredients together. This will have a rather tough texture.Now mix batch number 2 into batch number 1. Then shape into balls of 25 grams each.
Kelp sediment
Blend in thermomix for 1 minute at full speed. Store in an airtight container.
Nasturtium sauce
Handmix until even. Store in an airtight container
To serve
Plums are pitted and cut into julienne. Store in an airtight container.Preheat the friture to 180 degrees Celsius. Fry the fishcakes for 2 minutes. Serve straight onto the plate with the nasturtium sauce in the bottom and dot the kelp sediment around with a spoon. Finish with plums on each of the cakes.
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Copenhagen
Denmark
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