Ingredients cod
- 4 x 150 g cod fillet
Preparation cod
Place the cod on a buttered baking tray, season with salt and pepper and then steam at 52 °C in the MSLQ for approx. 10 minutes.
Ingredients soft-shell crab
- 60–100 g soft-shell crab
Preparation soft-shell crab
Season the crab legs with a little salt and coat them in tempura flour. Then fry until crispy in fat heated to 180 °C, leave to drain on a tea towel and season with a little salt and cayenne pepper.
Ingredients pumpkin stock
- 300 ml pumpkin juice (fresh juiced pumpkin)
- 300 ml carrot juice (fresh juiced carrot)
- 100 ml orange juice
- 4 sticks of lemongrass
- 2 shallots
- 1 clove of garlic
- 30 g fresh ginger
- 2 tablespoons of XO sauce
- 2 limes
- Salt, pepper
- 50 g butter
Preparation pumpkin stock
Mix the pumpkin juice, orange juice and carrot juice with the seasonings and reduce by half. Then pass through a fine sieve and season to taste with salt and fresh lime juice. Finally, finish the stock with the butter.
Ingredients sea-buckthorn and pumpkin
- 150 g sea-buckthorn
- 200 g Hokkaido pumpkin
- 50 g sugar
- 50 ml water
- ¼ small chilli pepper
- Star anise
- 10 g fresh ginger
Preparation sea-buckthorn and pumpkin
Peel the pumpkin and cut into small cubes. Briefly blanch the cubes in salted water and then chill in ice-cold water. Combine the sugar, water and seasoning, and bring to the boil. Add half of the sea-buckthorn, return to the boil and then set aside. Briefly boil the other half in salted water and then chill in ice-cold water. Now drain the individual components and combine. Remove the seasoning and heat everything together, then season to taste with salt and a little fresh lime juice.