Cod, cockles, kaffir lime and sea fennel

1. Portion the cod and remove the skin.
2. Add a splash of olive oil, lemongrass, chili pepper, and kaffir lime leaf to taste along with the fresh sauerkraut.
3. Vacuum seal and cook sous vide at 49 degrees for 20 minutes.

1. Bring 200 grams of aceto balsamico with 8 grams of vegetal sosa to a boil.
2. Drop this onto ice-cold olive oil.  

1. Dry the cod skin in a food dehydrator for about 15 hours at 65 degrees.
2. Fry at 180 degrees.

Cut fennel into brunoise and blanch briefly.

Form balls from butternut squash using a Parisienne scoop and blanch briefly.

1. Heat spicy corn with blanched sea fennel and pumpkin and shape this in a ring mold.
2. Place the cooked cod with sauerkraut on top.
3. Arrange the stewed cockles alongside.
4. Spoon the crème fraîche together with the caviar alongside.
5. Finish with cod skin prawn crackers.
6. Garnish with a few cornabria blossom leaves.
7. Finally, grate kaffir lime over the dish.

1. Wash and rinse the cockles well.
2. Briefly stew together with a shallot, garlic, and olive oil until they open.