1800 g Nutaaq® cod fillet
3 egg yolks
1 tsp salt
300 ml whipping cream
100 ml (about 25 g) finely chopped parsley
75 g butter
900 g kale, washed and cleaned
1000 g mixed mushrooms
150 g butter
8-10 cm piece of whole ginger, peeled and cut into thin slices
300 ml soya sauce
100 ml olive oil
Salt and coarse ground pepper
Cut 20 cod fillets from the widest part of the fish (10 with skin and 10 without). Tail pieces without skin (approx. 300 g) can also be cut off.
Blend the tail pieces with salt in a food processor. Add egg yolks and blend again. Add cream while mixing. Finally, add parsley, salt and pepper until you have an even mass.
Spread the fish mass onto the 10 skinless cod fillets on one side and place on a greased baking tray in the oven at 165 °C for about 8-10 minutes.
On the remaining pieces of cod, scratch into the skin and season with salt and pepper. Fry in butter with the skin side down on an even heat. Turn once the skin is golden and crispy. Fry for one last moment until the fish is done.
Coarsely slice the mushrooms and sear in butter in a pan until golden, then season with salt and pepper. Lightly pluck apart the kale and add to boiling salted water for about 1 minute.
Peel the ginger and slice into thin strips, and boil with soya sauce and coarsely ground pepper until about 2/3 remains. Remove from the heat and whisk in the olive oil.
Arrange the kale and mushrooms on the plates and place the two fish fillets on top. Distribute the soya-ginger sauce over the top. Serve with wholemeal bread if you wish.