Wolf fish & purslane

1. Peel and finely chop the shallot and garlic clove.
2. Heat a splash of oil in a pan and sauté the shallot and garlic.
3. Add the purslane and cook for 2 minutes.
4. Pour in the stock and let simmer for a few minutes.
5. Puree with a hand blender or blender and add the cream.
6. Season further with salt and pepper.

1. Blend the purslane with the ice cubes until fine.
2. Pour through a sieve.
3. Season with salt and slightly thicken the coulis with gelespessa.

1. Sprinkle the tempura flour into a bowl.
2. Pour in the BrewDog Punk IPA until a nice batter forms

1. Mix the coconut milk, tom kha kai, and agar together.
2. Bring the mixture to a boil while stirring and pour into a gastronorm tray.
3. Chill.
4. Once the mixture is well chilled, blend until smooth in a blender.
5. Spoon the tom kha kai gel into a piping bag and chill.

1. Bring 2 dl of water to a boil with the salt and sugar.
2. Add 8 dl of cold water and chill.
3. Brine the wolffish for 40 minutes.
4. Remove the wolffish from the brine and rinse well.
5. Place the wolffish on the cutting board and let it rest.

1. Slice the snack cucumbers into thin slices.
2. Cover the wolffish with the cucumber so it looks just like scales.
3. Place the wolffish with the cucumber in a vacuum bag and vacuum seal with a splash of olive oil and a bit of purslane coulis.
4. Cook for 20 minutes at 54°C.
5. Then sear the wolffish on one side.
6. Steam the mussels in a pan.
7. Place the wolffish and mussels in a deep plate.
8. Pour the purslane soup around the wolffish and mussels.
9. Pipe a few dots of tom kha kai gel onto the plate.
10. Serve with a crispy tempura butterfly.

6. Steam the mussels in a pan.

7. Place the wolffish and mussels in a deep plate.

8. Pour the purslane soup around the wolffish and mussels.

9. Pipe a few dots of tom kha kai gel onto the plate.

10. Serve with a crispy tempura butterfly.