4 Nutaaq cod fillets, with skin
6 big potatoes
2 large onions
2 red kale leaves
a few slices of daikon
1½ dl soya
1½ dl acacia honey
Remove the skin from the frozen Nutaaq fillet.
Season the skin with flake salt and bake them between two oventrays at 130°C for approx. 45 minutes or until crispy.
Defrost the cod fillet and portion the cod loins, sprinkle with flake salt and vacuum them. Prepare them at 56°C in sous vide for approx. 25 minutes.
Peel the onion and cut it into 3 thick slices (1-2 cm) and fry them in a pan until caramelized.
Cut the potatoes in Pommes Pont Neuf (approx. 3x3x6 cm) and blanch them for 10 minutes. Pull the kale into the size of crisps and season with oil, salt and pepper. Bake them at 160°C in the oven until crispy.
Slice the daikon julienne.
Mix soya and honey into a dressing, add chili and garlic for a flavour boost (optional).
Fry the Pommes Pont Neuf in butter until golden brown, serve 1,5 potatoes per serving.