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
Butter to taste
Edible flowers (optional)
65 g. oil
55 g. water
10 g. flour
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.
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.
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