Ingredients

Cod tartar

Cod

1 l water

70 g salt

 

Watercress purée

500 g spinach

200 g watercress

Fish stock

Salt

 

Fresh cheese

100 g sour cream

200 g fresh cheese

Salt

Lemon juice

 

Cucumber

Weeds – Chickweed – Stellaria alsine,Lady’s smock – Cardamine pratensis,Pink purslaneMontia sibirica,Tufted vetch – Vicia cracca,Watercress – Nasturtium officinale

 

 

Method

Cod tartar

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.

 

Watercress purée

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.

 

Fresh cheese

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.

 

Cucumber

Hollow the cucumber with a small melon baller.Refrigerate in a container.

 

To serve

Plate individual components as you see in the picture.

 

 

Find out more about Poul