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.