Ingredients
600 g. Greenland halibut fillet
200 g. Cold water prawns
4 sheets of sugarkelp
1 Hokkaido pumpkin
200 g. beans, edamame or similar
200 ml. cream
2 eggs
Butter to taste
Edible flowers (optional)
65 g. oil
55 g. water
10 g. flour
Cooking instructions
Greenland halibut in seaweed wrapping:
Cut the halibut fillet into uniform portions, approx 80 g. Take the cut-offs and blend them with salt until the texture is firm. Add 1 egg, blend and add cream slowly until the texture is smooth.
Blanch sugarkelp sheets, place the sheet on clingfilm on a cuttingboard and spread it out into a sheet of approx. 15x20 cm. Add the halibut onto the kelp, add a bit of blended halibut and a couple of prawns and top with more blended halibut mass.
Roll carefully into a firm 'sausage' and steam for 20-25 minutes.
Hokkaido mash:
Peel the Hokkaido pumpkin, remove the seeds and boil until tender. Blend the drained pumpkin with a bit of butter until completely smooth, season to taste with salt and pepper.
Blanch the peas or beans of your choice and chop roughly.
Tuille:
Mix oil, water and flour with a mixer into a homogeneous mass. Fry on an even pan until all water is evaporated and a crunchy tuille remains.
Decorate the dish with flowers, if desired
