1 l water
70 g salt
500 g spinach
200 g watercress
100 g sour cream
200 g fresh cheese
Weeds – Chickweed – Stellaria alsine,Lady’s smock – Cardamine pratensis,Pink purslane – Montia sibirica,Tufted vetch – Vicia cracca,Watercress – Nasturtium officinale
Clean and fillet the cod.Dissolve the salt in the water and brine the fish overnight in the brine.Rinse the brined fish and cut it into small cubes.Freeze the fish for one hour and mince the cubes.Refrigerate in a container on a bed of ice.
Blanch the spinach for 3 min and transfer to a cheese cloth.Press all the liquid out of the spinach.Freeze the spinach in a Pacojet container.When frozen, run it through the Pacojet 2 times.Add the watercress and run it through the Pacojet another three times.Pass the purée through a fishnet.Season with salt and fish stock.
Combine the sour cream and fresh cheese and whisk in a mixer until stiff.Season with salt and lemon juice.Refrigerate in a piping bag.
Hollow the cucumber with a small melon baller.Refrigerate in a container.
Plate individual components as you see in the picture.
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