10 cod loins
5 bunches of spring onions
10 cloves of garlic
400 ml strong chicken stock
2 g lecithin (emulsifier for foam)
300 g snow crab (meat from the legs)
2 bags of blue mussels in white wine sauce
1 lemon, untreated with pesticide spray
1 tray of rucola cress or ordinary cress
Salt and pepper
Salt the thawed cod loins and roll them up tightly and individually in cling film. Pour boiling water over the rolls and let them sit for 12 minutes. Then place them in ice water before putting them in the fridge to cool.
Divide up the spring onions and sauté the top part in oil with crushed garlic and blend with bouillon and lecithin. Place in the fridge to cool. Pan fry the bottom part of the spring onions and season with salt and pepper.
Place the fried onions and crab meat in a gastronorm tray. Unpack the cod rolls and place them alongside. Cover the gastronorm tray with heat-resistant plastic film and place in the oven for 20 minutes at 60°C.
Prepare the bags containing the mussels in the microwave for 6½ minutes at 800W.
Arrange the crabs and onions alternately. Break the cod into smaller pieces and place them over the onion and crab. Top with mussels, lumpfish roe, grated lemon zest, rocket cress/cress and black pepper. Whizz up the onion bouillon with a hand blender until foamy and serve.