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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