2 fillets of cod (cleaned and deboned)
1 cup sugar
1 cup salt
¼ cup whole black peppercorn
Pickled cucumber peel
Dill for décor
Freshly squeezed lemon juice
Freshly grated ginger
Wild organic honey
Mirin / Fish sauce
4 hardboiled eggs
¼ cup dill
2 cup canola oil
1 chopped green chili
1 tsp salt
1 tsp freshly squeezed lemon juice
1 cup wheat / rice flour
½ tsp bicarbonate soda
2 tsp salt
1 tsp oil
150 ml water
¼ cup dill
Drop of dark green food colouring
2 cups oil
Cod: Mix sugar, salt and peppercorns together. Place cod filets in a pan side by side and cover completely with mixture. Let sit for 4-5 hours. Rinse with cold water and place on a dry towel
Cod: Place cod in a clean tray and fill with cold water. Let sit for 4-5 hours. Now the cod is ready for cooking. Slowly poach cod filets in water at 80°c/176°F for 3-4 minutes (depending on size). Cool down in ice water.
Cod: Cod can also be pan fried and finished in the oven.
Lemon Jus: 60% lemon juice to 40% honey (depending on the sweetness of the honey; use less honey if it is not wild and organic). Mix with grated ginger and green chili, mirin and fish sauce.
Dill And Green Chili Mayo: Let hardboiled eggs cool. Remove eggshell and put in a blender together with dill, green chili, salt and lemon. Puree until smooth. Add the oil, first a few drops at a time and then more gradually.
Dill Crisp: Place everything in a blender and puree until smooth. Heat oil in a pot or pan (about 1 inch layer of oil). Drop spoonfuls of the mixture into the oil, creating small droplets of dill crisp.
Dill Crisp: (Alternative: put the mixture in a piping bag, cut a small hole, and drop into mixture one at a time). Transfer to paper-towel lined plate.
Dill Oil: Put all ingredients in a blender; puree for 4-5 minutes. Sieve through a cloth and put oil to the side.
Plating: Place seaweed and cucumber peel on the plate. Place pieces of cod on top of the seaweed and give each piece a dollop of the dill and green chili mayo. Dress the cod with lemon jus and dill oil. Decorate with dill crisps and fresh dill.