4 portions of Nutaaq cod, 140 – 160 g each
A handful of shell-on prawns
Rinse 1 kg of tomatoes, seal in a vacuum bag with 20 g of salt, leave at room temperature for 4-7 days. Each day burp the tomatoes to release pressure. Drain the juice to use for the foam.
Fry the cod portions on a hot pan with meat side down until cooked through. Carve orbs of the carrots with a melon baller. Sauté the orbs.
Heat the tomato juice, season to taste with salt and vegetable stock. Add 1 teaspoon lecithin to 3 dl of sauce and whisk with a stick blender until it foams.
Plate the fish and arrange the vegetables. Add the foam and finish with samphire, hand peeled prawns, julienne of sugar snaps and radish crudité.