Pollock fish cakes

Name: Pollock fish cakes
Ingredients: 200g chopped pollock without skin; 4g salt; 60g cabbage kimchi; 1 egg; 200g sliced pollock without skin; 40 breadcrumbs 0,5 x 0,5cm (no crust); 60g cut glasswort; 15g cut coriander stems; 15g cut parsley stems; 100g Toasted kelp; 100g Grape seed oil; 100g mussel stock; 20g blanched and chopped parsley leaves; 20g chopped nasturtium (with stems); 8% salted plums

www.four-magazine.com

Kristian Baumann of restaurant 108 pop-up in Copenhagen's NOMA, shows us why he is the talk of the town with this recipe for pollock fishcakes...Yum!

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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